Roast Grouse with Celeriac, Swede and Pumpkin

Dry and clean the grouse, smear with a little olive oil, season with salt and pepper, and put some fresh rosemary stalks inside the birds. Put in an ovenproof dish, add two glasses of red wine and cover with foil.

Prepare the roasted vegetables  Recipe   and put into a hot wood burning oven at about 450°F/220°C, followed by the foil covered grouse.

Cook the grouse covered for about fifteen minutes, uncover, turn the grouse breast down and cook for a further seven minutes, turn on to the other breast for a further seven minutes, turn upright again and cook for about five minutes making sure that it is not overcooking. Use a carving fork to see how cooked the grouse are and cook for a further five minutes or so if need be to deliver pink (desirable I think) as opposed to rare birds  Picture  .

Cut the leg/wing/breast in a piece off each side of each grouse and keep warm, discarding the carcasses. If necessary (probably not) reduce the wine and juices of the grouse roasting dish to a tablespoonful or so per serving.

Put a portion of roasted vegetables on each serving dish, place on top the grouse, pour over the wine/juices and serve  Zoom  .