One-pot roast grouse with chorizo and new potatoes

One-pot grouse with chorizo and new potatoes

British Game Alliance

Ingredients  2 whole grouseSmall knob butter1 tbs olive oil2 lemons2 bay leaves2 thyme sprigs300g chorizo, thickly sliced700g new potatoes, halved (or quartered if really large)12 garlic cloves, unpeeled and left wholeLarge splash dry sherry150ml chicken stockHandful parsley leaves, roughly chopped


Serves 4

Season the grouse all over. Heat the butter and some of the oil until sizzling in a large, flameproof casserole with a lid, then spend a good 15 minutes browning the grouse well all over. Remove from the dish and pop a lemon, a bay leaf and a sprig of thyme into the cavity of each bird. Set aside for later.Pour out the butter and replace with the remaining oil, then return the pan to the heat. Sizzle the chorizo for 5 minutes until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. Season, splash in the sherry and allow it to bubble down a little, then pour in the stock.Cover the dish with the lid, then cook in the oven at 180˚C for 20 minutes. Nestle the grouse, breast-side up, among the potatoes and chorizo. Cover the pan and return to the oven for another 1 hour 15 minutes, or until the legs come,easily away from the body.Leave the grouse to rest for 10 minutes, then scatter with parsley and serve straight from the dish. If you want to crisp up the skin, char it quickly with a blowtorch.