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
- 2 tbsp mayonnaise (replace with yogurt if on a health kick)
- Cider vinegar
- Salt and black pepper
- Juniper berries and thyme (optional)
- 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.
- 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.
- 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.
- Throw the celery, apples, lettuce, grapes, and walnuts into a bowl. Mix together along with the mayonnaise based dressing.
- Carve the grouse, it should still be pink.
- 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.