Inn at Whitewell’s Grouse with Cranberry Compote

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.

Serves 4


  • 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
  • Potatoes


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


2017-07-24T13:47:54+00:00 July 24th, 2017|