Roasted Grouse with Red Wine, Prune & Pancetta Stuffing

You will need:

• One whole young grouse
• Heather
• Butter
• Thyme
• Garlic
• Cooking oil

Method

• Prepare your whole young grouse, tie the wings in and the legs up and together so it cooks evenly.
• Stuff with heather, butter, thyme and garlic and then season before sealing in a hot pan all the way around.
• Roast breast down for 6 minutes on one breast and 6 minutes on the other breast in a preheated oven at 180°c / gas mark 5.
• Take it out and let it rest breast up for 10 minutes in the pan somewhere warm, basting with the butter in the pan every few minutes with the pre-baked stuffing.

Red wine prune and pancetta stuffing

• 100g diced pancetta
• 50g butter
• 1 diced onion
• 1 crushed clove garlic
• 6 picked sprigs thyme
• 1 kilo breadcrumbs

Method

• Mix all ingredients, then add 100g prunes, having soaked them overnight in 50 ml of red wine.
• Add the chopped prunes to mix, then add 250g of chicken stock and add salt and pepper to season.
• Stuff some of the breast with mix and bake the rest alongside.

Game chips

• Cut Maris piper potatoes into match sticks and sprinkle with salt.
• Leave for 20 min then pat dry with a tea towel.
• Deep fry at 170°c until crisp then remove and drain on kitchen paper.
• Sprinkle with sea salt and chopped thyme.
• Stuff some of the breast with mix and bake the rest alongside.

Serve the whole grouse with heather tips and redcurrants to garnish, stuffing, game chips, a red wine sauce and bread sauce.

Find out more about the Yew Tree Inn here