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Indian Spiced Grouse

Indian Spiced Grouse

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Indian Spiced Grouse
18th February, 2018

Grouse is unique amongst game birds as it's natural flavour is strong enough to cope with spices so it's the perfect bird to roast with curry spicing

You can use a shop bought curry powder if you want but I do feel that this homemade version suits the bird best


  • For the curry powder
  • 1 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp mustard powder
  • 1/4 tsp ground cloves
  • 1/4 tsp fenugreek
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • For the Grouse
  • 2 Grouse, washed and prepped
  • 2 Tbsp oil
  • 50g butter
  • 1 Onion, diced
  • 1 stick Celery, diced
  • 400 mls Chicken stock
  • 2 Tbsp Plain flour


    First we'll need to make the basic curry powder so mix all the dry ingredients together in a small bowl

    Rub the curry powder into the Grouse making sure that the skin is covered well. Now pop the dry rubbed Grouse into the fridge and let the Grouse marinate for a few hours

    Preheat the oven to 200°C

    In a frying pan, add the oil and melt the butter over a medium heat. Take each Grouse and begin to brown off the skin and using a spoon, make sure to also baste the inside

    Remove the Grouse from the frying pan and put into a roasting tray and put this in the over. The Grouse will need to roast for between 16 and 20 minutes, depending on size

    You may need a tad more butter in the frying pan first and then add the onions and celery to the pan and let this soften for about 5 minutes

    If you have any remaining curry powder, sprinkle the rest over the softened onions and celery and allow to cook for a further minute

    Sprinkle over the plain flour, mix and make a paste. Cook this for another few minutes and then gradually add the chicken stock until the sauce has thickened. Turn the heat down

    Remove the Grouse from the oven and set aside to rest for 5 minutes in a warm place. You can add the cooking liquid to the sauce as well

    To serve, carve the Grouse (usually remove the breast) and serve with the curry sauce