Grouse is a rich, tasty meat that owes its flavour largely to the heather the bird grazes on. Thus, these two ingredients are a perfect match.
1 large grouse (around 450g)
2 handfuls of fresh heather
1 tbsp rapeseed oil
Freshly ground black pepper
1 Pre-heat your oven 180°C. Use a large crockpot or Dutch oven.
2 Place your grouse in the centre and season with salt and pepper.
3 Place the dry pan on your hob and fry your grouse on each side for 2-3 minutes to seal it.
4 Remove the tough stems at the base of the heather and discard.
5 Run the remaining heather under the tap. You need the sprigs to be wet before you nestle them around the grouse otherwise they will burn when in the oven. Scatter them amongst the bird and drizzle over your oil and place the lid on your pan.
6 Transfer to your already hot oven and bake for 15 minutes.
7 Remove from the oven and remove the lid. Rest the bird for 10 minutes in a warm place before tucking in.
This recipe was provided by Rachel Carrie and is from her book Game & Gatherings.