A Summery Recipe for the Glorious Twelfth

It’s the evening of the Glorious Twelfth. The lucky few have returned from enjoying the greatest date on a sportsman’s calendar. Now, what to do with those fresh, new season grouse? Give them a few days of hanging and there’s little wrong with a traditional roast with bread sauce and game chips. But the sun’s been out, and what better to show off the delicacy of fresh grouse than a nice summery salad?

Topping a Waldorf salad with some beautifully roasted grouse is something a little different, but absolutely delicious.

Ingredients (serves 2)

  • 1 grouse
  • Streaky bacon
  • 50g red grapes
  • 50g walnuts
  • 2 eating apples
  • 2 sticks of celery
  • Lettuce
  • 2 tbsp mayonnaise (replace with yogurt if on a health kick)
  • Cider vinegar
  • Salt and black pepper
  • Juniper berries and thyme (optional)

Method

  1. Drape some streaky bacon over your grouse and sear in an oven proof pan before placing in an oven at 200°C for approximately 16 minutes. For a greater depth of flavour put some juniper berries and thyme in the bird’s cavity before roasting.
  2. Once the grouse is cooked remove from the oven. On a baking sheet spread out the grapes and walnuts. Remove the bacon from the grouse and chop into 2cm squares, add these to the grapes and walnuts before putting the tray into the oven for a few minutes. This intensifies the grapes, draws out some wonderful oil from the walnuts and crisps up the bacon for a nice crunchy texture.
  3. Chop the celery and apples into chunks and mix with a couple of handfuls of lettuce. Mix the mayonnaise with a splash of cider vinegar and plenty of seasoning.
  4. Throw the celery, apples, lettuce, grapes, and walnuts into a bowl. Mix together along with the mayonnaise based dressing.
  5. Carve the grouse, it should still be pink.
  6. Dish up the salad and top with the grouse.

We hope you enjoy this as much as we did if you give it a go. Why not experiment with a few different salad options? Beetroot is perfect with grouse – throw some into a simple salad and top with grouse and a pomegranate dressing for another delicious summery dish.

Journal Entry: Summer 2015

The summer of 2015 has been a fairly busy one for those of us here at Siparium Sporting. Andrew has been off to New Zealand to explore some antipodean sporting opportunities, meanwhile, back in the UK we’ve been busy working to bring new shoots on-board in good time for the 2016 season.

Hopefully everything should be in place to announce a few of these during the early stages of this season. Details are being finalised with some fine estates from Cornwall & Devon all the way up to North Yorkshire & Northumberland, so we truly believe that 2016 will be a season to remember for our clients up-and-down the country!

Shortly after Easter we were also delighted to sponsor a prize at the Cirencester Cup shooting competition, hosted by the Royal Agricultural College at Hollow Fosse Shooting Ground. A strong showing from a short-handed Harper Adams team saw their three guns break all 50 clays in a challenging flush. We are assured that they were delighted with the magnum of Bollinger they headed back up to Shropshire with!

Photo courtesy of James Cole Photography

Simon and Andrew present a magnum of Bollinger to the winning team in the Cirencester Cup Flush competition. Congratulations to Harper Adams. (Photo courtesy of James Cole Photography)

Finally, a quick reminder that we will have two roving syndicate days this season – one each in December and January. Bespoke team days are available by request.

P.S.  Don’t forget to sign-up to our newsletter to get all of our latest updates and special offers. One lucky subscriber will win a peg on one of our roving syndicate days this season! To be in with a chance of winning, just click here.