Gordon Ramsay\'s Great British Pub Food

Roast grouse with

Madeira sauce

When grouse is in season, from mid-August through

to early December, it is a delicious option for the Sunday

roast. The Madeira sauce also works well with chicken.

Preheat the oven to 200°C/Gas 6. Rub all over each bird with salt and

pepper. Heat the olive oil in a wide frying pan and brown the birds all

over for about 5 minutes. Transfer to a lightly oiled, large roasting tin,

breast upwards. Brush with 30g butter and season again. Drape the

bacon over the breasts and roast for 15-20 minutes until the juices

run clear when a skewer is inserted into the thickest part of the thigh.

While the grouse is cooking, make the sauce. Melt the butter in a
saucepan and brown the bacon, with the grouse giblets (except the
heart and liver) if using, and a little seasoning. Stir in the onion and
sweat over a IT. um heat for 4-6 minutes to soften. Increase the
heat, add the herbs and pour in the Madeira. Let bubble until reduced
by two-thirds. Add the stock and boil again until reduced by two-
thirds and slightly thickened. Season to taste. Strain the sauce into a
clean pan.

When cooked, loosely cover the grouse with foil and leave to rest in

a warm place for 5-10 minutes. If you have them, season the hearts

and livers and fry them in the hot frying pan with a knob of butter for

1-2 minutes each side. Transfer to a food processor and blend to a

smooth paste, seasoning well to taste.

Toast the bread slices, remove the crusts and cut into triangles. Spread
with the paste if you've made it, otherwise leave plain, and place the
toasts on warm plates. Reheat the Madeira sauce. Place a grouse on
each plate and garnish with watercress. Serve with the Madeira sauce,
bread sauce if wished, and buttery Savoy cabbage.

SERVES 4

4 young grouse, about

350g each (giblets

reserved if available)

sea salt and black pepper

2 tbsp olive oil

30-40g butter, softened

8 thin, unsmoked

streaky bacon rashers

MADEIRA SAUCE

20g butter

2 unsmoked streaky

bacon rashers, derinded

and chopped

1 small onion, peeled and

finely chopped

few rosemary sprigs,

leaves stripped

few thyme sprigs, leaves

stripped

300ml Madeira

750ml chicken stock

(see page 243)

TO SERVE

4 slices of white bread,

toasted

1 bunch of watercress,

stalks trimmed

bread sauce (optional),

see page 201

WEEKEND ROASTS 203