Grouse Recipe to Celebrate the Glorious Twelfth

Grouse at Corse Lane Hotel   The Glorious Twelfth - 12th August every year - is the first official day of the grouse shooting season. So to celebrate, our friends at Corse Lawn House Hotel have shared their favourite grouse recipe.   Traditional Roast New Season Grouse with Game Chips, Gravy and Bread Sauce   
Ingredients:  1 Whole new season Grouse (oven ready) 100g button mushrooms (finely sliced) 10g butter (melted) 3 slices home cured streaky bacon Game stock Splash of dry sherry Salt and Pepper  
Method: Mix the mushrooms, butter and seasoning together then stuff and truss the grouse. Once this has been done, cover the breast with streaky bacon. Roast the grouse in hot oven 250c for 25 minutes to cook till slightly pink and let it rest for five minutes. Place on plate, return the grouse pan to the hotplate and add game stock and dry sherry to the pan, scrape the juices off the pan and reduce, season to taste, and pour over the bird. Serve on a crouton, spread with Grouse liver pate, and add bread sauce and game chips.   NB. When Grouse is served at Corse Lawn, guests are asked if they would like their bird on or off the bone. If off, the legs are simply sliced off alongside the breast, and arranged on the crouton. The carcass is kept to make grouse stock to add to the gravy. Grouse can be expensive, but I do honestly believe it is one of the most delicious things you can eat, and if you are a fan of game, then I think you should eat it once a year, towards the end of August, when it is at its very best.  
Recipe created by Mrs Hine and adapted by Head Chef Martin Kinahan from Corse Lawn House Hotel. Nestled in the Cotswolds, the Malverns and the Forest of Dean, Corse Lawn House is a quintessentially English countryside hotel.