This site uses cookies. Some of the cookies we use are essential for parts of the site to operate and have already been set. You may delete and block all cookies from this site, but parts of the site will not work.


Our Famous Grouse
Head Chef Craig Gibb celebrates this famous game bird with a winning menu.
Grouse is one of my favourite birds of all the game birds, it come in to season on the glorious 12th (August) we are lucky in the Borders to have such stunning produce, this dish is a real treat and perfect if your hosting a dinner party or treating the family for a special occasion.

For this dish you need to think ahead as the legs take around 5 hours, but trust me they are stunning when ready so I suggest you do the legs in the morning of the dinner to allow the perfect result.  They will sit in the confit liquor fine till required.

Whole Roasted Grouse - Confit Leg, Beetroot Fondant, Crushed Parsnips, Bread Sauce & Game Chips

1 large grouse per person or half for a smaller portion (buy the bird prepped so it saves time) try using Jonny Rutherford, near St Boswells.

Remove the legs from the bird and trim off the feet, ask the butcher to do this if you’re not confidant doing this. Place them in a large pan to this add-

1 large fresh sprig of thyme
4 cloves garlic (bashed)
6 peppercorns
1 large bay leaf (snapped)

Then cover with olive oil, place lid on the pan, place on lowest heat you can, gently cook at 90 degrees for around 5 hours, then take of heat, keep them in liquor till you need them.
*do not boil, if the oil does start to bubble turn heat off then allow to sit for 10-15 mins then switch heat back on*

1 large beetroot cut to required size
200ml red wine
1-star anise
1 sprig thyme
Peel of orange
50 ml honey

Place beetroot in pan with other ingredients cook till tender.
Remove beetroot reduce the liquor to a glaze for when you reheat fondant.

500g parsnip’s
100g butter
1l of cold water
salt and pepper

-peel and chop parsnip discard the root put in pan with water and half the butter, salt and pepper.
-put on stove bring up to boil simmer for 5 mins take of heat strain the parsnips should still have a slight bite to them.
-put back in pan with the rest of butter put back on stove move the parsnips till they break up (don’t take them to far) keep in pan till you need them.

600ml milk
50g butter
1 onion chopped
6 cloves
6 peppercorns
2 cloves garlic
1 bay leaf
Sprig of thyme
100g white breadcrumbs
Pinch of nutmeg

Infuse the milk, onion, and spices. Bring to the scald- switch off heat and leave for 20 minutes.
Strain the milk into other pan, put back on heat, stir in breadcrumbs, bring to boil, switch off heat, stir in butter.
*if it gets too thick, whisk in more milk, make this last around 10 minutes before serving*

To cook the grouse.
Pre-heat oven to 185 degrees.

In large frying pan, add a little olive oil, get it hot.
Seal the grouse on the breasts after 4 minutes turn back up so the breasts are facing up, add 60g butter and season well, transfer to a roasting tray place in oven cook for 6 minutes, take out leave in warm place to rest

Re heat the parsnips and beetroots, take legs out the liquor and place on a tray, pop them in the oven while your plating everything else.

Re heat the bread sauce, place in a sauce boat in the middle of the table.

Once you have plated the veggies, remove the breast meat from the bone, and take the legs out the oven plate along with the breasts.

For the game chips I recommend you buy them to save time and reduce the risk of a fire, place them in a bowl in the middle of the table

Also I recommend you buy some watercress and dress it with salad dressing to garnish.

Good luck and enjoy

Craig Gibb, Head Chef