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.
Place the thyme inside the cavity of the grouse, then wrap the slices of Parma ham around the crown of the grouse.
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.
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.
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 analysis per serving (3 servings)
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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