Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Before you roast the grouse, prepare each one for the oven by rubbing a good teaspoon of soft butter over the breast area. Season thoroughly with plenty of salt and pepper.
Put both birds in a small roasting tin and put in the centre of the oven for 19 to 23 minutes (19 minutes for the smaller birds and 23 minutes for the bigger ones). The legs should be just cooked and the birds perfectly pink at the breastbone. Remove from the oven and tip any juices from the grouses’ cavities back into the tin before transferring the birds to a warmed serving platter. Push a good amount of watercress into each cavity.
Put the roasting tin over a medium heat and add the wine or madeira. Bring to the boil, scraping the sediment and juices from the bottom of the pan. Reduce by a third. stir in the redcurrant jelly until totally melted. Strain the wine gravy over the grouse. Scatter a few raspberries around the birds along with a couple of handfuls of good quality salted crisps. Serve immediately.