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44 Turnham Green Terrace
Chiswick W4 1QP

T: 020 8994 2646


We would like to share a recipe with you every month using our seasonal produce.

New Season Grouse with Bread Sauce (4 portions)


  • 4 young grouse cleaned
  • Vegetable oil for deep frying
  • 3 large clean parsnips
  • 200ml meat stock
  • 200ml chicken stock
  • 100ml red wine
  • Redcurrant jelly
  • Salt and pepper

  • Bread Sauce
  • 1 large onion, peeled and halved
  • 100g butter
  • 6 cloves
  • 1 bay leaf
  • 1ltr milk
  • ½tsp ground nutmeg
  • 200g fresh white breadcrumbs
  • Salt and pepper


Finely chop one onion and cook it gently in 100g of butter until soft. Stud the other onion with cloves, pushing them through the bay leaves to anchor it.

Put the milk, nutmeg and stuffed onion into the pan with the cooked onion and bring it to the boil.

Season, and simmer for 30 minutes. Remove the pan from the heat and leave the sauce to infuse for 30 minutes or so.

Take out and discard the studded onion. Add the breadcrumbs and return the sauce to a low heat. Simmer for 15 minutes, giving an occasional stir.

Pour a third of the bread sauce from the pan into the blender and process, and then return it to the pan and whisk in the remaining 100g butter.

Parsnip Chips

Top and tail the parsnips leaving the skin on and slice with a mandolin. Fry the sliced parsnips in a deep fat fryer 180°c a few at a time so they don't stick together, they will take a while to colour and will appear soft in the fat, but when drained will dry out and crisp up. Leave somewhere warm to dry and season with sea salt.

To Cook the Grouse

Pre-heart the oven to 240*c. lightly season the grouse and rub the breasts with a little softened butter. Roast them in the oven for 8½ (pink is the perfect way to serve grouse otherwise the meat tends to be a little dry) put the grouse on a warm plate to rest and catch any juices that come from the bird.

Game Sauce

Put the pan that the grouse was cooked in back on a low heat, add the red wine and gently stir the bottom of the pan to remove any residue from the cooking. Reduce the red wine completely and add the stock. Simmer for a few minutes and strain into a small pan. If needed add a small amount of redcurrant jelly as the sauce can be quite strong and correct the seasoning.

The grouse can be served whole or with the breasts and legs removed. I like to have some buttered greens with it. Garnish with the parsnip crisps and a sprig of watercress. Serve the bread sauce and game jus separately in a sauce boat on the side.

Rodney's Recommendation

Recipe of the Month