The Scottish Grouse is a sought-after specialty even for the Scots. It certainly plays a role that one grouse is just enough for one unit. The most tender piece is the breast. The thighs often have a slightly bitter savory taste.
Preheat the stove to 230 °C. Wash the chicken, dry it well, season with salt and season with pepper. Spread the breast of the grouse thickly with butter and bard it with the bacon.
Then tie the chicken. Roast it in the heated stove for about 15 min Baste it once or twice. Remove the bacon and put it back into the oven for 5 minutes to brown.
Pierce the leg with a needle to test the cooking. The gravy that comes out should be clear, without a trace of blood.
Let the game hen rest in about 10 min before perhaps bringing it to the table with mint sauce. Tip: – Lean game birds such as grouse, partridge and pheasant must always be well buttered, barded and basted frequently to prevent drying out. Use a broiler sprayer for baste.
– Smaller game birds are usually roasted on high heat. It cooks quickly.
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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