This is based on a dish I created years ago with a whole snipe. You could do this with any game bird, to be honest – you just need to make sure whatever you use has the livers still in there, so they can be chopped up and mixed with potato, which adds a superb richness to the proceedings.
4 medium-sized baking potatoes
2 oven-ready grouse, along with their livers
4 sage leaves
A few sprigs of thyme
Salt and freshly ground black pepper
A little game gravy to serve (see above)
Preheat the oven to 230°C/gas 8 or the hottest it will go. Wrap the potatoes in foil and bake in the oven for about 30-40 minutes then remove the foil and cook for a further 15 minutes or until they are soft. Remove from the oven and leave to cool a little. Roast the grouse as above.
Meanwhile cut about a third off the tops of the potatoes and scoop out the flesh into a bowl. Mix with the remaining butter and season. If the grouse have livers then sauté them, then mix in to the potato (chicken livers can be substituted if necessary).
Remove the legs from the grouse. Now remove the meat and mix with the potato. Refill the potato skins with the mixture and return to the oven for 10 minutes.
Remove the breasts from the grouse and cut into about 5 slices and arrange on the potato and pour a little game gravy over the top.Reuse content