Roasted Scottish grouse on bruschetta with fresh porcini mushrooms & watercress

Name: Roasted Scottish grouse on bruschetta with fresh porcini mushrooms & watercress
Yield: Serves 1
Cuisine: British
Ingredients: 1 pinch of fresh parsley, chopped; 1 tbsp port or sweet red wine; 100 g fresh watercress; 3 tbsp of chicken stock; salt & pepper; ½ clove of garlic, sliced; 3 fresh porcini mushrooms; unsalted butter; 3 slices of pancetta; 1 young grouse; 1 slice sour dough bread; 1 sprig of fresh thyme

Preparation info

Serves
1

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Grouse would be my last supper main course. There is nothing like the flavour of a well-hung, rare, juicy grouse. For me the best way to cook it is by wrapping the bird with a few slices of fatty pancetta and filling the cavity with fresh thyme.

Ingredients

1 young grouse
3 slices of pancetta
1 sprig of fresh th

Europe
United Kingdom
Supper
Main course
Scotland

Method

For the grouse, wrap the pancetta around the grouse and fill with cavity of the bird with the thyme. Roast the grouse in an oven for 10 minutes at 200°C/400°F/gas mark 6 with lots of butter, basting the breasts a couple of times during the cooking.