Roast grouse with chicory

Add a zesty edge to cut through this rich game bird with Matt Tebbutts autumnal recipe
By Matt Tebbutt
Roast grouse with chicory
  • Rating:
  • Serves: 1-2
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 100 g ready-made puff pastry
  • 1 grouse, plucked and rinsed
  • 1-2 tbsp olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 sprig thyme
  • 125 ml madeira, wine
  • 1-2 tbsp butter
  • 2 heads chicory, cut into halves or quarters lengthways depending on size
  • 1 orange, juice only
  • 150 ml chicken stock
  • parsley, leaves, to garnish


1. Preheat the oven to 220C/200C fan/gas 7. Roll out the pastry to a thickness of 5mm. Using a 10cm pastry cutter, cut out two rounds from the pastry. Place the rounds on a greased baking sheet and bake in the oven for 20 minutes, or until golden-brown and puffed up.

2. Remove the pastry from the oven, then reduce the oven temperature to 180C/160C fan/gas 4.

3. Season the grouse with salt and freshly ground black pepper. Heat the olive oil in a large ovenproof frying pan and fry the grouse for 4-5 minutes, turning occasionally, until browned all over. Add the garlic and thyme to the pan and transfer to the oven to roast for a further 4-5 minutes (for rare), or until cooked to your liking.

4. Remove the pan from the oven and add the Madeira and a tablespoon of butter to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove the bird and rest in a warm place; continue to cook the Madeira until the sauce has reduced by almost half.

5. Melt the remaining butter or a glug of olive oil in a saucepan and add the chicory, orange juice and chicken stock. Gently simmer for 5-6 minutes until the chicory has softened and caramelised.

6. To serve, arrange the puff pastry circles on a plate and spoon the braised chicory on top. Carve the grouse into thick slices and arrange on top, then spoon over some of the pan juices. Garnish with parsley leaves.

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