Easy Grouse
Indulge in the rustic flavors of the wild with this "Easy Grouse" recipe, a perfect dish for both seasoned game enthusiasts and curious first-timers. This simple yet elegant preparation highlights the rich, earthy taste of grouse, complemented by aromatic rosemary, garlic, and a zesty touch of lemon. Roasted alongside a medley of caramelized carrots, potatoes, and onions, the grouse turns golden and crispy under a luscious butter drizzle. With just 15 minutes of prep time and the convenience of one roasting tray, this oven-baked recipe offers a hassle-free way to enjoy a gourmet meal at home. Serve this succulent roast grouse as a hearty centerpiece, perfect for cozy family dinners or intimate gatherings. Discover how easy it is to create a game bird feast that’s both rustic and refined!
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Recipe Information
Ingredients
- 2 whole birds grouse
- 4 tablespoons butter
- 2 sprigs fresh rosemary
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 whole lemon
- 2 medium carrots
- 4 small potatoes
- 1 large onion
Instructions
Preheat your oven to 400°F (200°C).
Rinse the grouse under cold water and pat them dry with paper towels.
Rub the grouse with 1 tablespoon of olive oil each, ensuring the skin is evenly coated.
Season both grouse generously with salt and black pepper, inside and out.
Peel and crush the garlic cloves. Place 2 crushed garlic cloves and 1 sprig of rosemary inside the cavity of each bird.
Cut the lemon in half. Squeeze half the lemon over the grouse for acidity, and place the other half inside one bird’s cavity for extra flavor.
Peel the carrots, potatoes, and onion. Chop them into bite-sized pieces and toss them in a roasting tray with 2 tablespoons of olive oil, salt, and pepper.
Nestle the grouse on top of the chopped vegetables in the roasting tray.
Melt the butter and drizzle it over the grouse, ensuring the skin is well-coated.
Place the tray in the preheated oven and roast for 35-40 minutes, basting the grouse with pan juices every 10 minutes to keep them moist and golden.
Check for doneness by inserting a meat thermometer into the thickest part of the breast; it should read 160°F (71°C).
Remove the tray from the oven and let the grouse rest for 5-10 minutes before serving.
Slice the grouse and serve with the roasted vegetables. Garnish with fresh rosemary if desired.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
