In Scotland, traditional roast grouse is prepared with butter sauce, Madeira wine sauce and Irish fat bacon. The grouse is laced with pieces of bacon and different herbs are put inside the bird. If it is prepared in the traditional way, the green leaves are placed in the bird's cavity. It may look odd, but it is traditional.
Roast Grouse is served on toast with its breast side up. Bread sauce, game chips and pickled damsons often accompany the meat. Sometimes the dish is garnished with watercress.
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Traditional Roast Grouse, www.foodloversbritain.com
Traditional Roast Grouse, www.shootingtimes.co.uk
How to roast grouse, www.deliciousmagazine.co.uk