Fresh blackberries 1 bay leaf Dash red wine vinegar Few knobs unsalted butter 1-2 measures mead 4 whole peppercorns ½ pt game stock 2 x 1lb grouse 1 tbsp redcurrant jelly 4oz each mirepoix of fresh vegetables (carrots, onions, celery, leeks) 8oz streaky green bacon (rind on) 1tbsp tomato puree
Remove all grouse feathers, then season with black pepper. Cover in bacon, seal in a roasting tray, with the mirepoix of fresh vegetables on all sides, then roast in a medium oven for 30 minutes, basting occasionally. For the sauce, remove the grouse and allow to rest. Pour off excess fat from the tray, place tray on stove and add Mead. Add a dash of red wine vinegar, redcurrant jelly, bay leaf, whole black pepper, tomato puree and game stock. Bring to the boil and reduce, add seasoning. Strain sauce, seasoning and finish with a dash of Mead, fresh blackberries and a few knobs of unsalted butter. Supplied by: Ian Ferguson, head chef, Brig 'O' Doon House