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| Roast Grouse |
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| Fine free-range roast grouse |
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| Traditional roast grouse is hard to beat, especially if you use Macey's fine free-range birds and prepare the meat properly so that it is not too dry. Our birds are from the finest stock as you would expect, and we'll tell you just how to cook them perfectly too. |
Cooking GuidelinesPaint the grouse with a little melted butter and put some inside the cavity. Liberally wrap the birds in bacon to prevent them from becoming too dry, and season with salt and pepper and thyme. A few mushrooms around the birds in your roasting pan will absorb the fat and acquire a delicious taste. Preheat a Hot oven, Gas Mark 7, 220°C, 425°F, and cook for 10 minutes, then drop the heat to a Moderately Hot oven, Gas Mark 6, 200°C, 400°F and give them a further 5 minutes for rare or 10 minutes for well done. |
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