The Lovebird Roast

It’s Valentine’s Day!  The only thing we love more than our Whisky Sauce is our customers.  So in order to help you lovebirds celebrate this wonderful weekend, we found a great recipe for Roast Grouse that you can try with our Balmoral Sauce!  Courtesy of


Ingredients [Serves 4]

4 young grouse

Salt and pepper

8 crushed juniper berries

8 sprigs thyme

8 rashers streaky bacon

A little fat for roasting

A couple of handfuls root vegetables


For the bread sauce

400ml (131⁄2fl oz) milk

1 white onion studded with 5 whole cloves

4 slices white bread, crushed

A good pinch mixed ground spice

Salt and pepper


For the game chips

1 large frying potato, such as Maris Piper

Oil for deep frying

Salt For the gravy

300ml of our Scotch Whisky Balmoral Sauce




Bow chicka wow grouse.


To make the bread sauce Bring the milk to the boil with the onion in it. Let this infuse for about 20 minutes, then remove the onion and add the breadcrumbs, spice and seasoning. The sauce needs to be of a loose, dropping consistency. Set aside and keep warm. To cook the game chips Peel the potato and slice it very thinly (NB: this should be done before the grouse is roasted). Rinse it thoroughly in cold water two or three times to remove as much starch as possible (this makes the potato crisps crispier). Pat dry, and deep-fry for two to three minutes, until golden brown. Season with a little table salt and set aside. To cook the grouse Preheat the oven to 200°C/400°F/Gas Mark 6. Season inside and out, put the juniper berries inside the cavities of the birds, tuck a sprig of thyme under each leg and lay two rashers of streaky bacon over the breast of each grouse. Colour in a roasting tray with a little clarified butter or duck fat. When sealed on all sides, roast for between 16 and 20 minutes, depending on size. Remove from tray and keep warm. Add the root vegetables to the roasting tray. Tip any juices from the birds into the tray as well as any offal – this will add to the flavour – and scrape up any sediment that’s in the tray. Add the stock, sloe gin and red wine. Simmer gently for five to six minutes, pass through a fine sieve into a saucepan, and check the seasoning. Presentation Carve the breasts and legs. Arrange the streaky bacon next to each bird on a warm dinner plate. Put a pile of game chips next to the bird with a sprig or two of watercress. Combine any excess juices with our Scotch Whisky Balmoral Sauce, then pour the mixture over the birds and serve with warmed bread sauce and a pot of redcurrant jelly.   Happy Valentine’s Day, lovebirds! Do you have your own roast grouse recipe? 

Send it to us at and you could win a free gift pack of Scotch Whisky Sauce!

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