James Martin

 James Martin

Sunday Kitchen presenter James Martin was the runner-up of the Fieldsports Favourite Game Chef poll. James is currently working in collaboration with the newly restored Talbot Hotel in Malton, Yorkshire, where he grew up. “North Yorkshire is in my blood,” he said. “I've really looked forward to working with the team behind the new Talbot Hotel and have been sourcing local suppliers of the finest produce from Wakefield rhubarb to Whitby crab.” Here he shares one of his favourite grouse recipes…

Roasted grouse with potato, celeriac and parsnip rosti


For the grouse

4 grouse

2 onions, peeled and roughly chopped

1tbsp olive oil

50ml (2fl oz) Marsala or other sweet dessert wine

200ml (7fl oz) red wine

1 sprig of thyme, leaves only

600ml (1 pint) beef or chicken stock

25g butter

For the rosti

200g (7oz) celeriac

2 parsnips

2 medium baking potatoes

2 sprigs of thyme, leaves only

4tbsp thick crème fraiche

2 egg yolks

3tbsp olive oil

50g (2oz) butter

Salt and black pepper


Preheat the oven to 200°C (400°F), Gas 6.

Season the grouse well with salt and pepper and put the onions inside the cavity of each bird. Set a roasting tin on the hob over a high heat, add the olive oil to the tin, along with the grouse and fry on all sides to seal and brown. Transfer to the oven and cook for 20 minutes. Baste the grouse from time to time with the oil while it is cooking.

Meanwhile, peel and grate the celeriac, parsnip and potato. Wrap in a clean tea towel and squeeze to get rid of any excess water, then tip into a large bowl, along with the thyme, crème fraiche and egg yolks. Mix well and season with salt and pepper, then divide the vegetable mixture into heaps of about 2 tablespoons and shape into 7.5cm (3in) patties of about 2cm (3/4 in) in height.

Add the olive oil and the butter to a non-stick frying pan set over a medium-high heat and, when the butter has melted, add the vegetable patties to the pan. Cook slowly, turning over after 3-4 minutes and cooking for the same amount of time on the other side.

Remove the grouse from the oven and allow to rest. Pour away the fat and set the tin on the hob over a medium heat. Pour in the Marsala, the red wine and the thyme, and stir with a wooden spoon to deglaze, loosening and incorporating any sediment from the base of the tin. Add the stock, bring to the boil, reduce the heat and simmer to reduce the liquid by two-thirds. Stir in the butter and season, to taste, with salt and pepper.

Place one grouse on each plate, spoon over the sauce and serve with the rosti on the side.

James Martin

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