Hot-Smoked Red Grouse with Whisky
The quintessentially Scottish red grouse is refined with a whisky-juniper berry marinade and hot-smoked over oak wood. The peaty smoke character of the whisky harmonizes perfectly with the strong, earthy flavor of the grouse. An extraordinary recipe that brings the aromas of the Scottish Highlands to the smoker.
Ingredients(for 1 kg)
Instructions
Whisky Marinade
8-12 hoursMix whisky, sea salt, sugar, juniper berries, heather, thyme, and pepper well. Fully submerge the grouse in the marinade and refrigerate for 8-12 hours (ideally overnight). Turn several times.
Drying & Preparation
1-2 hoursRemove the grouse from the marinade, pat dry, and allow to air-dry on a wire rack at room temperature for 1-2 hours until the surface becomes slightly tacky-dry (pellicle). This step is crucial for good smoke absorption.
Slow Smoking with Peat
3-4 hoursRegulate the smoker with oak wood and a small handful of peat chips to 105-115 °C. Place the grouse inside and slowly smoke to a core temperature of 72-74 °C. Keep the temperature low for maximum smoke absorption and optimal texture.
Whisky Finish & Resting
15-20 minutesRemove the finished grouse from the smoker and immediately drizzle with a teaspoon of whisky. Rest under a loose foil tent for 15-20 minutes. The whisky partially evaporates and intensifies the smoke aromas one final time.
Pro Tip
Only use a genuine smoky single malt whisky (e.g., Islay-style) – blended whisky or bourbon produce a completely different, inharmonious flavor profile. Use peat chips sparingly, otherwise the smoke becomes too dominant.
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