Perfect your Sunday roast with this easy to follow recipe…
There is something rather satisfying about slaving over a hot stove on a Sunday afternoon…
Famed for their traditional cooking and enviable use of local produce, Head Chef at the Inn at Whitewell has created a step by step recipe to the perfect family roast. Accompanied with bread sauce, cranberry compote and golden game chips, this delicious Grouse dinner is sure to be a family favourite – and after a late morning stroll, tucking into a plate of deliciousness couldn’t sound any more appealing.
- Four grouse
- Four slices of bacon
- 400g cranberries
- 1 orange
- 1 lemon
- 75 – 100g sugar
- ½ loaf day old white bread
- 400 – 500ml milk
- ½ tsp grated nutmeg
- Dash red wine
For the grouse:
- Once seasoned, pan fry the grouse until golden
- Place the bacon over the breast and roast for 13-14 minutes at 180°C.
- Take the grouse out of the pan when cooked and leave to rest for 5 minutes
- Slice the bacon and add to the pan before putting it back on the heat
- De-grease the pan with a small amount of red wine and reduce
- Add a little chicken stock, reduce again and finish with a knob of butter
For the cranberry compote:
- Juice and zest the orange and lemon, add the sugar and bring to the boil
- Add the cranberries and reduce for 5 – 10 minutes until the cranberries are soft and the liquor is almost at a syrup consistency
For the bread sauce:
- Infuse the milk with the nutmeg.
- When the milk is at simmering point, turn the heat right down and add the bread, stirring frequently until thickened.
- Season to taste and add a squeeze of lemon
For the game chips:
- Thinly slice some potatoes (however many you want), deep fry them and season