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Print this Recipe    Roast Grouse

ROAST GROUSE WITH THYME, RASPBERRY GRAVY AND STOVIES

6 small sprigs fresh thyme
4 Tbsp Scotch whisky
350 g / 12 oz raspberries
4 grouse, cleaned and oven ready
25 g / 1 oz butter, softened
8 thin slices of streaky bacon

2 Tbsp vegetable oil
knob of butter
2 onions, thinly sliced
750 g / 1 lb 10 oz floury potatoes, thinly sliced
300 ml / 1/2 pint vegetable stock
1 Tbsp plain flour
250 ml chicken stock
1 Tbsp redcurrant jelly

Preheat oven to 220 C / Gas 7 / fan oven 200 C. Set aside four
sprigs of thyme; pound the rest with a pestle and mortar, then soak
in three tablespoons of whisky.

Crush 200 g / 8 oz raspberries and place inside the grouse. Spread
the birds with butter; season. Lay the soaked thyme on top and
secure with bacon slices.

Tie the birds with string; set in a roasting tin. Pour over any
whisky left from the thyme. Roast the birds, turning occasionally,
for 30 minutes, until well browned and legs wiggle when pulled.

Make the stovies: heat the oil and butter and fry the onions for
5 minutes, until softened. Stir in the potatoes; season. Spread in
one layer. Pour in the vegetable stock, bring to the boil. Cover
and simmer for 20 minutes, until tender. Remove lid and simmer for
20 minutes, until tender. Remove lid and simmer for 15 minutes.

Put grouse on a carving board; cover with foil. make the gravy:
discard all but one tablespoon of fat from the pan. Stir in flour
and cook for 2 minutes to brown. Pour in chicken stock and bring
to the boil, stirring. Simmer for 3 - 4 minutes.

Strain into another pan and whisk in the jelly. Stir over a low
heat to melt. Stir in remaining raspberries and one tablespoon of
whisky and cook for 1 minute until just soft. Season to taste.

Discard string from the grouse, arrange on a dish. Serve with the
stovies and gravy. Decorate with thyme sprigs.

Serves 4.

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