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Browned in the pan, plenty of butter to baste with. in traditional fashion, bred sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like oignon pique and nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the sauce reduced, topped with watercress alongside some parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets...

We don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like oignon pique and nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the sauce reduced, topped with watercress alongside some parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets. >> this is specifically scottish. this is a grouse, which is the only truly wild game bird in br...

Shot, then hung until the already funky game bird gets pleasingly ripe. the birds are rubbed inside and out with salt and pepper, some fresh thyme jammed in the cavity. browned in the pan, plenty of butter to baste with. bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like an onion pique and nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the...

Butter to baste with. bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the sauce reduced, topped with watercress along side some parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets. >> this is specifically scottish. this is a grouse, which is the on...

The birds are rubbed inside and out with salt and pepper, some fresh thyme jammed in the cavity. bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with flavoring agent like nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, they're removed to rest. game stock is added and the sauce reduced, topped with watercress alongside with parsnips and beet root. so explain what we're eating, because this is as classic as it gets. >> this is specifically scot...