Simple Roast Grouse
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
2 people
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Calories
898 kcal
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Course
Main Course
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Cuisine
American
Simple Roast Grouse
Description
Simple Roast Grouse involves preparing two whole, plucked birds by rubbing generously with unsalted butter and inserting lemon halves into each cavity. Starting the roast at a high temperature crisps the skin while sealing in juices. The grouse are then turned and basted multiple times during roasting at a lower heat, ensuring even cooking and flavor infusion from the butter and lemon. Resting the birds after roasting allows the meat fibers to relax, preserving moisture.
The flavor balances the mild game of grouse with rich butter and fresh citrus notes from the lemon. The texture aims for a juicy, tender interior beneath a crisp skin. This slow basting process helps maintain moisture and encourages a golden exterior.
Roast grouse pairs well with a flavorful pilaf or side vegetables. For improved flavor and juiciness, brining the game bird for a few hours prior to roasting is suggested, but avoid over-brining to prevent excessive saltiness. The recipe provides a straightforward technique for home cooks to prepare this game bird with confident results.
Ingredients
- 2 grouse plucked and whole
- 3 tablespoons butter unsalted
- 1 lemon
- salt
- black pepper
Instructions
- Preheat oven to 450°F. Remove grouse from the fridge and pat dry. Let stand at room temperature for 30 minutes while the oven is heating. Halve the lemon and stick each half into the grouse. Smear butter all over the grouse, including a small knob in the cavity and under the neck where the crop once was. Use more than you think you need, at least a tablespoon per grouse, preferably two.
- Place the birds in a roasting pan or cast-iron frying pan and roast for 15 minutes. Turn the heat down to 350°F and turn the grouse on one side. Baste it thoroughly with the melted butter in the pan. Roast for another 10 minutes. Repeat by turning the grouse on the other side. Be sure to baste again. Roast for 10 more minutes.
- Remove the birds from the oven and let rest on a cutting board, covered in foil, for 10 minutes.
Notes
- Brining the grouse in a saltwater solution for 2 to 8 hours enhances moisture and seasoning but avoid leaving longer to prevent saltiness.
- Use unsalted butter liberally both on and inside the bird for richness and to keep meat moist during roasting.
- Let the grouse rest covered in foil after roasting to retain juices before carving.
- Pair with a pilaf that complements game flavors, such as recipes made with roast duck or venison.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 898 kcal
% Daily Value*
| Calories | 898kcal | 45% |
| Carbohydrates | 5g | 2% |
| Protein | 126g | 252% |
| Fat | 38g | 58% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 243mg | 10% |
| Potassium | 1955mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 29mg | 32% |
| Calcium | 139mg | 14% |
| Iron | 31mg | 172% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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