Grouse with Herby Spelt risotto
If you’re looking for a change from traditional roast grouse this herby spelt risotto makes a great accompaniment to grouse. Spelt is a great grain to use as an alternative to rice in risotto and it holds up well to the strong flavours of the grouse. This is delicious served with a herby green salad on the side with a mustardy dressing spooned over.
- Prep Time: 10 minutes
- Cook time: 20 minutes
- Serves: 2 people
- 2 whole grouse
- 50g Diced Onion
- 100g Pearled Spelt soaked in cold water for a few hours
- 500ml Vegetable Stock
- 20g Chopped parsley, chives, chervil (or a selection of other garden herbs)
- Sea Salt & Black Pepper
- Pre heat the oven to 200*C
- Season the grouse and sear in a hot oven-proof pan for a a few minutes on each side.
- Transfer to pan to the hot oven and roast for 10 minutes. Once it’s cooked set the birds aside for at least 10 minutes to rest.
- Meanwhile sauté the onion in a little oil until soft and translucent. Stir in the spelt and then add the stock. Bring to a simmer and cook for about 15 minutes until the spelt is cooked.
- Season the spelt well and fold through the chopped herbs.
- Remove the breast and legs from the grouse.
- To serve remove all the meat from the legs and slice the breast. Spoon the spelt risotto onto the plates and arrange the grouse meat on top.
Thank you to Game-to-eat for sharing this recipe with us.
This simple recipe will show off the grouse meat at it’s best. Be careful not to over cook the meat so it doesn’t dry out and make sure you rest it well before serving.