One-pot grouse with chorizo and new potatoes
A great recipe for an older grouse found in Talking Game magazine but originally from the BGA
2 Whole wild grouse
Small knob of butter
1 tbs olive oil
2 Bay leaves
2 Sprigs of thyme
700g new potatoes (halved or quartered)
12 cloves of garlic (unpeeled and left whole)
Large splash of sherry
150ml chicken or game stock
Handful of parsley leaves, roughly chopped
1. Season the grouse all over. Heat the butter and a little oil in a large flameproof casserole pot with a lid. Brown the grouse well for about 15 minutes. Remove from the pot, insert one lemon, a bay leaf and a sprig of thyme into the cavity of each bird.
2. Pour out the butter and replace with the remainder of the oil. Return to heat. Sizzle the chorizo for 5 minutes and then add the potatoes (from your garden preferably!) and cook until they begin to colour. Now add the garlic. Season and add a splash of sherry. Allow to bubble and then add the stock (I used winged game stock rather than chicken)
3. Cover the pot and place in an oven at 180C for 20 mins. Now nestle the grouse in the middle with the breast up. Return to the oven and cook until the legs come easily away from the body - probably after about an hour and 15 minutes.
4. Leave the grouse to rest for 10 minutes and then serve with a sprinkling of parsley. If you want to crisp the skin you can use a blow torch to char it.
5. Enjoy with a nice full bodied red wine!