Curtis Stone creates a perfect show-off dish that's made for dinner parties. The oven-roasted grouse, Parma ham and wild mushrooms are great autumn ingredients and full of flavour.


  • 1 sprig of thyme

  • 1 grouse

  • 3 slices of Parma ham

  • 50g wild mushrooms, slices

  • ½ small shallot, finely chopped

  • 1 clove of garlic, finely chopped

  • 50g butter

  • 50g chopped parsley

  • salt and pepper

  • 100ml game stock, reduced


  • 1.

    Place the thyme inside the cavity of the grouse, then wrap the slices of Parma ham around the crown of the grouse.

  • 2.

    In a hot pan seal the grouse to give it some colour then transfer it to a pre heated oven at 200c for 8-10 minutes.

  • 3.

    Meanwhile sauté the shallots and garlic in the butter, then add the mushrooms and cook for a further 2 minutes. Next add the parsley and season.

  • 4.

    Remove the grouse from the oven and leave it to rest for 5 minutes. Once the grouse has rested, remove the legs and breast from the bone. To serve, pile the mushrooms in the center of the plate and place the grouse pieces on top, finally drizzle with the reduced jus (or stock).

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 177kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 4g
  • Sugar 1g
  • Sodium 465mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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