Grouse is one of those very special treats. Only available for a few weeks each year from the moors of North Yorkshire. Here is The Thomas Cubitts take. Roast grouse in all its glory.
2 x whole grouse oven ready
20 strips of sliced pancetta
½ loaf sliced white bread (crusts removed)
250g dry breadcrumbs
3 shallots finely diced
6 cloves garlic
150g unsalted butter
200g chicken livers
30g dried thyme
1 bunch flat leaf parsley
2 bunches cavolo nero
1 onion roughly sliced
5 bay leaves
2 litre strong beef stock
1 litre chicken stock
1 bottle of Italian Red wine (Montipulciano)