INGREDIENTS

2 oven ready red grouse, breasts removed and skinned (carcass to be used for stock), Knob of butter
Dash of sunflower oil


SKIRLIE
1 medium onion, finely diced 25g lard or butter
100g medium oatmeal 25g pinhead oatmeal Salt to season

GRAVY
200ml red wine
2 tbsp redcurrant jelly
500ml grouse stock or good chicken stock
Seasoning

  1. Make the skirlie - melt the lard (or other fat) in a small frying pan. Add the onion and cook until translucent and browned.
  2. Add both of the oatmeals and mix through. You may have to add a little more fat, as it should be moist (not dry). Season to taste with salt. Set aside and keep warm.
  3. Make the gravy, reduce the red wine in a small sauce pan, until you have a couple of tablespoonfuls left. Add the stock and redcurrant jelly and reduce to half the volume. Season to taste.
  4. Pan-fry the breasts - heat a small frying pan with a little oil and a small knob of butter, taking care not to burn the butter. Season the breasts with salt and pepper. Place in the frying pan skin side down, for 1 ½ minutes, turning for a further 1 ½ minutes (on a medium heat). You may have to cook them for 30 seconds more depending on their size - they should be served pink.
  5. To serve - put two spoonfuls of skirlie on a warm plate, place the breasts on top and drizzle with the gravy. Serve with traditional accompaniments.