Roast Grouse with Heather-Scented Jus

From Frances Atkins, a dish guaranteed to impress - moist, pink grouse breasts with a heather-scented whisky sauce
Roast Grouse with Heather-Scented Jus
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  • Serves: 2
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  • Effort: hard



  • 2-3 sprig thyme
  • extra virgin olive oil
  • 2 rashers bacon
  • black pepper

For the heather-scented jus:

  • grouse stock
  • 3 tbsp Peatie whisky
  • 2 tbsp demi-glace or good jellied beef stock
  • 2 tbsp blackberries, or Spiced Quinces


1. Preheat the oven to 220°C/gas 7.

2. Remove the legs and breasts (keeping them on the bone) from the grouse. Clean the carcasses.

3. Put the legs and carcasses into a saucepan with the thyme sprigs and enough water to cover. Bring to the boil, removing any scum. Reduce the heat to medium-low, and simmer for 30-40 minutes to make the stock.

4. Brush the grouse breasts with a little oil and season with salt and pepper. Wrap in foil with the bacon and place on a roasting tray.

5. Roast in the oven for about 10 minutes, depending on the weight of the bird, until pink.

6. Unwrap the foil, reserving any juices. Cut the breast meat from the bone. Remove the skin and slice the flesh. Slice the bacon into matchstick strips. Set aside and keep warm.

7. To make the jus, strain the grouse stock and pour into a pan. Bring to the boil, then simmer briskly until reduced by a third. Add the demi-glace and whisky, and simmer for a few minutes more. Stir in the blackberries.

8. To serve, place the potato rösti and vegetables on warmed serving plates with the grouse and bacon on top. Spoon over the jus and top with fried potato straws.

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