North Yorkshire Moors’ Grouse…Traditionally Garnished

I PINCHED THIS DISH FROM MY FIRST BOOK, ‘BLACK PUDDING AND FOIE GRAS’, AS IT HAD TO BE INCLUDED IN A BOOK WITH THIS TITLE. IT’S A CLASSIC AND THERE’S NO NEED TO MESS AROUND WITH IT. THE RICH SCENT OF THE FIRST-OF-THE-SEASON GROUSE COOKING IN THE OVENS IN THE MIDDLE OF AUGUST, GETS THE ADRENALIN AND JUICES FLOWING. THE AROMA OF ITS HEATHER-FED DIET FILLS THE KITCHEN WITH A DISTINCT SMELL WHICH DEFINITELY MARKS THE BEGINNING OF THE GAME SEASON. THIS DISH RESPECTS THE MAIN INGREDIENT, GROUSE,