Name: Roast Grouse with Bread Sauce, Game Chips and Liver Parfait Toast
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2 whole wild grouse; Butter; 2 large potatoes (Maris Piper or similar); 2 thick-cut slices of good-quality white bread; Watercress; Duck fat; 1 glass of port; 300 ml fresh chicken stock; Fruit jelly (crab apple, damson, or similar); ½ loaf of stale white bread, crusts removed and torn into crumbs; 2 pints whole milk; ½ white onion, studded with 6 cloves; 2 fresh bay leaves; 2 garlic cloves, gently crushed; Freshly grated nutmeg; Black pepper; 50 g butter; A few sprigs of fresh thyme; 200 g grouse and chicken livers; 1 banana shallot, peeled and finely sliced; A few sprigs of fresh thyme; A splash of Marsala; Black pepper; 1 tsp local honey; 75 ml double cream; 50 g unsalted butter, at room temperature

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This classic roast grouse dish combines rich game flavors with a traditional bread sauce, crisp game chips, and a luxurious liver parfait spread on golden toast. Finished with a port and chicken stock reduction, this is an elegant recipe perfect for a special dinner or festive occasion.

Why You’ll Love This Recipe

A traditional British game dish with refined presentation
Combines multiple elements for a restaurant-quality meal at home
Bread sauce offers creamy comfort against the rich grouse
Game chips add a crisp, salty contrast
Liver parfait on toast elevates the dish to another level

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Grouse and Accompaniments

2 whole wild grouse
Butter
2 large potatoes (Maris Piper or similar)
2 thick-cut slices of good-quality white bread
Watercress
Duck fat
1 glass of port
300 ml fresh chicken stock
Fruit jelly (crab apple, damson, or similar)

Bread Sauce

½ loaf of stale white bread, crusts removed and torn into crumbs
2 pints whole milk
½ white onion, studded with 6 cloves
2 fresh bay leaves
2 garlic cloves, gently crushed
Freshly grated nutmeg
Black pepper
50 g butter
A few sprigs of fresh thyme

Liver Parfait

200 g grouse and chicken livers
1 banana shallot, peeled and finely sliced
A few sprigs of fresh thyme
A splash of Marsala
Black pepper
1 tsp local honey
75 ml double cream
50 g unsalted butter, at room temperature

Directions

Bread Sauce

Heat the milk with the studded onion, garlic, thyme, bay leaves, nutmeg, and black pepper. Simmer gently for 20 minutes.
Strain the liquid, discarding everything except the onion. Return onion and infused milk to the pan.
Add breadcrumbs and cook over low heat for 15 minutes. Stir in butter and loosen with more milk if needed. Keep warm.

Game Chips

Peel potatoes and slice thinly (about 1 mm) on a mandolin.
Rinse slices in hot water, then soak in cold water.
Heat fryer to 180°C. Drain and fry potatoes in batches until golden. Season with salt.

Roast Grouse

Season the birds well inside and out with salt. Preheat oven to 170°C.
Heat duck fat in a heavy pan. Fry bread slices until golden on both sides, then remove.
In the same pan, brown the grouse all over. Add butter, baste, and roast in the oven for 3–4 minutes.
Rest the birds cavity-side up, pouring in half of the hot pan butter.

Liver Parfait

In the same pan, sear seasoned livers for 1 minute per side. Remove.
Add shallots and thyme, cooking gently for 5–6 minutes until soft.
Return livers, add Marsala, reduce briefly, then stir in cream and honey. Simmer 2 minutes.
Discard thyme and blend mixture, adding butter gradually until smooth. Season to taste.

Sauce

In the same pan, add grouse resting juices, port, and reduce.
Stir in chicken stock and reduce to desired thickness.
Season and finish with cold butter for gloss. Add blackberries if available.

Assemble

Reheat birds if needed.
Smear parfait on toast.
Plate grouse with bread sauce, game chips, dressed watercress, and port sauce. Serve with fruit jelly.

Servings and timing

This recipe serves 2 people.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Variations

Use pheasant or partridge if grouse is unavailable.
Swap Marsala in the parfait for brandy or port.
Add roasted root vegetables like parsnips or carrots for a heartier plate.
Replace hazelnuts in the bread sauce with chestnuts for a seasonal twist.
Use cranberry jelly instead of crab apple or damson jelly.

Storage/Reheating

Best enjoyed freshly cooked.
Leftover grouse can be stored in the fridge for up to 2 days, reheated gently in the oven.
Bread sauce can be made ahead and reheated with a splash of milk.
Liver parfait keeps well in the fridge for 2–3 days, covered tightly.
Game chips are best eaten fresh but can be recrisped in the oven at 180°C for 5 minutes.

FAQs

What does grouse taste like?

Grouse has a rich, gamey flavor—more intense than chicken or pheasant.

Can I use farmed grouse instead of wild?

Yes, though wild grouse has a stronger, more distinctive flavor.

Do I need special equipment to cook this recipe?

A mandolin for thin potato slices and a blender for the parfait are recommended.

Can I prepare any parts of the recipe ahead of time?

Yes, bread sauce and liver parfait can be made in advance.

How do I know when the grouse is cooked?

The breast should be browned but still slightly pink inside for tenderness.

What wine pairs best with roast grouse?

A full-bodied red like Bordeaux, Burgundy, or Rioja works beautifully.

Can I make this recipe without duck fat?

Yes, butter or goose fat can be used as alternatives.

Is the liver parfait optional?

Yes, though it adds a luxurious touch, you can omit it if preferred.

Can I freeze liver parfait?

Yes, store in an airtight container and freeze for up to 1 month. Thaw overnight in the fridge.

What can I serve alongside grouse?

Roast root vegetables, braised red cabbage, or buttered greens pair well.

Conclusion

Roast grouse with bread sauce, game chips, and liver parfait toast is an elegant dish that highlights the best of traditional British game cooking. With its rich flavors, crispy sides, and silky accompaniments, it’s perfect for special occasions or a luxurious weekend dinner. Serve with a glass of red wine and enjoy a true fine-dining experience at home.

Roast Grouse with Bread Sauce, Game Chips and Liver Parfait Toast

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Author: Ezabella
Total Time: 1 hour 15 minutes
Yield: 2 servings
Diet: Halal

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Description

A refined British game dish featuring roast grouse with creamy bread sauce, crispy game chips, and rich liver parfait toast, finished with a port and chicken stock reduction for an elegant dinner centerpiece.

Instructions

Bread Sauce: Heat milk with onion, garlic, thyme, bay leaves, nutmeg, and pepper. Simmer 20 minutes. Strain, keeping onion. Return onion and infused milk to pan, add breadcrumbs, cook 15 minutes, stir in butter, adjust consistency with milk. Keep warm.
Game Chips: Peel and thinly slice potatoes. Rinse in hot water, soak in cold water. Heat fryer to 180°C. Drain and fry in batches until golden. Season with salt.
Roast Grouse: Season birds. Heat duck fat in pan, fry bread slices golden, remove. Brown grouse, baste with butter, roast at 170°C for 3–4 minutes. Rest cavity-side up with pan butter inside.
Liver Parfait: Sear livers 1 minute per side, remove. Add shallots and thyme, cook 5–6 minutes. Return livers, add Marsala, reduce. Stir in cream and honey, simmer 2 minutes. Blend, adding butter gradually until smooth. Season.
Sauce: Add grouse juices and port to pan, reduce. Stir in chicken stock, reduce to desired thickness. Season, finish with cold butter. Optional: add blackberries.
Assemble: Reheat birds if needed. Smear parfait on toast. Plate grouse with bread sauce, game chips, dressed watercress, port sauce, and fruit jelly.