Spatchcock Grilled

Grouse can carry strong flavours and combines well with the Moorish flavour of Ras al hangout, a North African spice mix including cardamon, cumin, nutmeg and cinnamon. Spatchcock grouse is a great way to cook it outdoors on the barbecue in the summer, but this recipe works just as well when you cook the grouse under the grill.

Preparation

  • Prep Time: 20 minutes
  • Cook time: 60 minutes
  • Serves: 4 people

Ingredients

  • whole grouse (spatchcocked)
  • 150g bulgur wheat
  • 350ml chicken or game stock
  • 1 pinch saffron
  • 2 tbsp ras el hanout
  • 1 pomegranate
  • 1 red onion finely diced
  • 25ml olive oil
  • 1 lemon zested and juiced
  • Pinch of sumac
  • 100g baby spinach
  • ½ bunch flat leaf parsley, chopped
  • Salt and pepper to season

Instructions

  1. To spatchcock your grouse, use scissors to cut down either side of the backbone and remove and force the sides away from each other. Turn over and push down on to the breasts with the palm of your hand to flatten (the flatter it is, the more evenly the bird will cook).
  2. In a heavy bottomed pan heat a little olive oil. Drop in the saffron threads and fry gently without burning them. Add the bulgur wheat and 1 tablespoon of ras el hanout stirring all the time until it turns light golden brown.
  3. Bring the stock to the boil and then pour over the pan of bulgur wheat. Remove the pan from the heat and cover with a plate for about half an hour, stirring now and then to disperse the heat evenly.
  4. Chop the red onion finely and add to the warm bulgur. Add the lemon zest and pomegranate seeds, wild garlic and parsley. Taste. Season with salt, pepper, lemon juice, sumac and olive oil.
  5. Season the grouse with salt, pepper, ras el hanout and drizzle with olive oil.
  6. Light your grill and when it’s hot brown each side of the bird at a reasonably high heat for a few minutes, taking care not to burn it.
  7. Move to a lower heat and continue to cook for a further five minutes – the internal temperature should be around 62°C. Let the bird rest for five minutes.
  8. Spoon the warm bulgur wheat on to a plate and place the grouse on top. Drizzle with olive oil, sprinkle a little more sumac and sea salt. Garnish with parsley and baby spinach.