Roasted grouse with blackcurrant and beetroot sauce

This delicious recipe for roasted grouse with blackcurrant and beetroot sauce is an absolute winner. We must note that it contains pork and is therefore intended exclusively for non-Muslims. Celebrate the start of August when this succulent wild bird is at its best. The dish only really comes to life when paired with a vibrant fruit sauce full of flavors. For an extra kick, a splash of whiskey takes this masterpiece to new heights. Don’t miss this incredible culinary experience!


  • 4 young capercaillies, legs removed and reserved
  • 50g unsalted butter
  • 4 sprigs of thyme
  • 1 large or 2 small shallots, finely chopped
  • 4 slices of pancetta
  • 4 slices of white country bread, buttered
  • Buttered spinach for serving (optional)
  • 1 tbsp unsalted butter
  • 1 tbsp sunflower oil
  • 8 grouse legs (see above)
  • 1 shallot, chopped
  • 1 bay leaf
  • 1 sprig of thyme
  • 2 tbsp whiskey
  • 600 ml chicken stock
  • 1 tbsp currant jelly
  • 50 g blackcurrants, with tip and tail
  • 50 g cooked beetroot, coarsely grated
  • 1 tbsp crème de cassis

Preparation steps

  1. First prepare the broth for the sauce:
    1. Place a large pot over medium-high heat.
    2. When it is hot, melt the butter with the sunflower oil.
    3. Add the capercaillie legs and fry in the pan for 4-5 minutes, turning regularly.
    4. Add shallot, bay leaf, thyme and whiskey and reduce heat.
    5. Allow the liquid to evaporate and then add the chicken broth.
    6. Press the legs into the shaft so they are completely covered.
    7. Reduce heat to a gentle simmer and cook gently for 1 hour.
  • Discard the legs. Strain the stock into a clean saucepan and reduce over medium heat until about 300ml remains.
  • Allow to cool, then cover and refrigerate if not using immediately. Can be done up to this point a day in advance.
  • Clean the grouse: Remove any remaining feathers and rinse the birds inside and out with cold water.
  • Pat them dry with paper towels.
  • Divide the butter between the bird cavities and add a sprig of thyme and some chopped shallot to each.
  • Season the birds inside and out and wrap a slice of pancetta over the top of each bird.
  • The birds are now ready to cook, but can be refrigerated for several hours if necessary – let them come to room temperature before cooking (this will take about 1 hour).
  • Preheat oven to 220°C/200°C fan/gas 7.
  • Place the capercaillies in a spacious roasting pan and the buttered bread slices on a baking tray – they will be roasted at the same time as the capercaillies are cooked.
  • To cook the capercaillie to medium heat, place it in the oven for 18-20 minutes.
  • Keep an eye on the toasts and remove them when they are golden brown.
  • The grouse is done when the breasts feel firm.
  • If you have a cooking thermometer, cook the breast so that the thickest part of the breast, directly above the wing, registers 145°F.
  • Remove the birds from the oven.
  • Place each piece on a piece of buttered toast to absorb any juices released from the birds.
  • Cover loosely with a piece of foil and let rest for 10 minutes while the sauce cooks.
  • Place the roasting pan on the stove and once warm, add the chicken stock.
  • Let it simmer, scraping the juice from the bottom to dissolve into the broth.
  • Add the currant jelly, black currants, beetroot and finally the cassis.
  • Let the sauce simmer for 3-4 minutes, then remove from the heat and season to taste.
  • Serve the grouse on preheated plates with a little sauce and, if desired, some buttered spinach.
  • Nutritional Information

    614 34g 17g 17g 6g 3g 55g 1.9g

    Equipment and tools

    To prepare this recipe you will need the following equipment and tools:

    • Knife
    • frying pan
    • Pot
    • baking pan
    • dulcimer
    • measuring spoon
    • spatula
    • Whisk

    Allergen information

    This recipe contains the following allergens:

    • Dairy products (butter, cream)
    • Gluten (bread)

    Please check ingredients and exercise caution if you have any allergies or dietary restrictions.

    Storage and leftovers

    If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When reheating, be sure to heat the dish thoroughly before serving. It is not recommended to freeze this recipe.

    Health benefits of grouse with blackcurrant and beetroot sauce

    Grouse is a lean and flavorful meat that offers several health benefits when consumed in moderation. Combined with the nutritious ingredients of black currant and beetroot sauce, this recipe becomes not only a delicious dish but also a source of various essential nutrients.


    1. Lean Protein: Grouse is a rich source of high-quality protein, essential for supporting muscle growth, repair and overall health.

    2. Low in fat: Compared to other types of poultry, capercaillie contains relatively little fat, making it a suitable choice for those who are watching their fat intake.

    3. Vitamins and minerals: Grouse is a good source of B vitamins, including niacin, thiamine and riboflavin, which play an important role in energy production and maintaining a healthy nervous system.


    1. Rich in antioxidants: Blackcurrants are rich in antioxidants, especially vitamin C and anthocyanins, which protect the body from oxidative stress and reduce inflammation.

    2. Strengthens the immune system: The high vitamin C content in blackcurrants can support immune system function, help prevent common illnesses, and promote overall well-being.

    3. Eye Health: The anthocyanins found in blackcurrants have been linked to improved vision and a reduction in the risk of age-related eye diseases such as cataracts and macular degeneration.


    1. Rich in nutrients: Beetroot is a good source of important vitamins and minerals, including folic acid, manganese, potassium and vitamin C.

    2. Heart Health: The nitrates found in beets have been linked to lower blood pressure and improved cardiovascular health.

    3. Digestive Health: The fiber content in beetroot can support healthy digestion and promote regular bowel movements.

    By combining capercaillie with blackcurrant and beetroot sauce, this recipe offers a balanced dish that provides protein, vitamins, minerals and antioxidants. Enjoy this nutritious meal and pamper your taste buds at the same time!

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