Roast Grouse with Thyme, Raspberry Gravy and Stovies
Ingredients
- 6 small sprigs fresh thyme
- 4 Tbsp Scotch whisky
- 350 gram / 12 oz raspberries
- 4 grouse, cleaned and oven ready
- 25 gram / 1 oz butter, softened
- 8 thin slices of streaky bacon
- 2 Tbsp vegetable oil
- knob of butter
- 2 onions, thinly sliced
- 750 gram / 1 lb 10 oz floury potatoes, thinly sliced
- 300 milliliter / 1/2 pint vegetable stock
- 1 Tbsp plain flour
- 250 milliliter chicken stock
- 1 Tbsp redcurrant jelly
Instructions
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.