Come August, it’s a race against time to serve up the first grouse of the season. With the succulent and gamey meat straight from the native Scottish moorland, there’s never been a better time to serve this summer dish.
1 small bunch sage
400g red grapes
4 cloves garlic, unpeeled
1 lemon, cut into wedge
300ml red wine
1. Preheat the oven to 220°C/425°F/Gas 7. Rub the grouse with the butter and season with salt and black pepper.
2. Fill the cavity of each grouse with a quarter of the sage. Place in a roasting tray and bake for 15 minutes.
3. Add the grapes, garlic, lemon and remaining sage to the roasting pan with the red wine and roast for a further 15–20 minutes or until the grapes have softened.
4. Remove the grouse from the roasting tray and rest on a plate, covering them lightly with foil. The grouse are ready when the legs pull away easily from the bird.
5. Strain the roasting juices into a small pan, retaining the grapes, garlic and lemon pieces. Reduce the juice over a medium heat until thick and syrupy. Season with salt and pepper.
6. Serve the grouse with the grapes, garlic and lemon and a drizzle of the sauce.
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