Roast Grouse with Porridge Risotto


  • 4 grouse (with their livers).
  • 4 springs of thyme.
  • 4 bay leaves.
  • 2 carrots, roughly chopped.
  • 2 onions, roughly chopped.
  • 8 streaky bacon rashers.
  • 100ml/3½ fl oz whisky.
  • 300ml/½ pint game stock or chicken stock.
  • Sea salt and freshly ground black pepper.

For the porridge risotto:

  • 50g/2oz butter.
  • 2 shallots, finely chopped.
  • 100g/3½oz porridge oats.
  • 500ml/17fl oz hot milk.
  • 50g/2oz Parmesan cheese, freshly grated.
  • 8 chicken livers, cleaned and chopped.
  • The livers from the grouse, cleaned and chopped.

For the parsnip chips:

  • 3 large parsnips.
  • Vegetable oil for deep-frying.


To make parsnip chips:

  1. Peel the parsnips and slice them very thinly, using a food processor, a mandolin or a U-shaped vegetable peeler.
  2. Heat the vegetable oil in a large, deep saucepan or a deep-fat fryer until it is hot enough to brown a cube of bread in 1 minute.
  3. Add the parsnip slices a few at a time and fry for a few minutes, until golden and crisp.
  4. Remove from the pan with a slotted spoon, drain on kitchen paper and sprinkle with sea salt, then set aside.
  5. Preheat oven to 200C/400F/Gas Mark 6.
  6. Put the grouse in a large roasting tin with the onions and carrots and season well with salt and pepper.
  7. Lay 2 bacon rashers over each grouse and put a thyme sprig and bay leaf inside the cavity of each bird.
  8. Roast for 20-25 minutes, until cooked through.

Meanwhile, make the porridge risotto:

  1. Heat half the butter in a heavy “based saucepan, add the shallots and cook gently until soft.
  2. Add the oats, then slowly stir in the hot milk.
  3. Cook gently for 5-7 minutes, stirring frequently, until thickened.
  4. Mix in the Parmesan and season to taste.
  5. Heat the remaining butter in a frying pan, add the chicken and grouse livers and fry until browned, then stir them into the porridge risotto and keep warm.
  6. When the grouse are done, remove them from the roasting tin, cover and leave to rest in a warm place while you make the gravy.
  7. Place the roasting tin on the hob and heat gently.
  8. Pour in the whisky and deglaze the tin by scraping up all the sediment from the bottom with a wooden spoon.
  9. Simmer until the whisky has reduced in volume by about two-thirds, then add the stock and simmer again, until reduced to a syrupy gravy.
  10. Strain through a sieve, then reheat and adjust the seasoning if necessary.

Spoon the porridge risotto into the centre of 4 serving plates and arrange the grouse on top. Pour over the gravy and serve with parsnip chips.

Courtesy of Tony and Giorgio.