Whole roasted grouse, red cabbage & chestnuts

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This year Chef Kimmo is serving whole roasted grouse with red cabbage, chestnuts, parsnip crisps and bread sauce with a grouse jus. Perfect for big red wines.

Preparation time: 2 hour
Cooking time: 1 hour

Difficulty: Medium - experience needed
Serves: 4


2 tbsp vegetable oil
1kg chicken bones (from carcass)
1 onion, chopped
2 carrots, chopped
8 cloves of garlic, chopped
2 bay leaves
½ bunch of fresh thyme sprigs
2 cloves of garlic, crushed
4 grouse, plucked and gutted
1½ tbsp butter
50ml port wine

For the Braised red cabbage :
1 red cabbage
1 red onion
50ml balsamic vinegar
100ml port
150ml red wine
2 tbs sugar
2 strips of orange zest
2 bay leaves
10 crushed juniper berries


For the sauce, make a chicken jus by heating 1 tbsp of vegetable oil in a large heavy-based pan and fry the chicken bones until golden. Add the onion, carrots, chopped garlic and bay leaves and fry until golden brown. Add a little water until just covered, then reduce the heat and simmer for 2 hours.

Remove the wings and head from the grouse and trim the skin from around the carcass. Keep the heart, kidney and liver for the sauce. Cook the grouse in the oven at 180°C for 11 minutes. Remove and leave to rest for 10 minutes. Brown the grouse on all sides in frying pan with 1/2 tbsp butter over a high heat for about 3 minutes. Leave to rest for 5 minutes.

Reduce the port wine until 1/3 is left. When the chicken jus has reduced, pass it through a fine sieve and reduce further until only 1/3 is left. Add the port wine, grouse heart, liver and kidney and cook for about 5 minutes. Pass through a fine sieve. Serve it whole and if you like you can take it off the bone, and serve it with braised red cabbage, chestnuts and bread sauce. Drizzle with the jus and serve immediately


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