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rate
Prep 5 hours
Total 5 hours 20 minutes
Serves
US | Metric
Ingredients
For the Marinade
  • 1 Medium onion, finely chopped
  • ½ Cup Spring onion
  • 1 Hot pepper
  • 3 tbsps Soy sauce
  • 1 tbsp Oil
  • 1 tbsp Cider vinegar (or white vinegar)
  • 2 tsps Fresh thyme leaves
  • 2 tsps Sugar
  • 1 tsp Salt
  • 1 tsp Jamaican pimento (or ground allspice)
  • 1 tsp Ground black pepper
  • 1 tsp Ground nutmeg
  • ½ tsp Ground cinnamon
  • Dash of hot sauce (optional)
For the Grouse
  • 2 Grouse, whole
  • Marinade (above)
For the Coleslaw
  • 1½ tbsps Dijon mustard
  • 3 tbsps Honey and/or brown sugar (combined)
  • ½ Jalapeño pepper, minced
  • 2 tbsps Red wine vinegar (or freshly squeezed lemon juice)
  • 1 tsp Garlic, minced
  • 1 tsp Caribbean hot sauce (adjust to taste)
  • 2 tbsps Extra-virgin olive oil
  • 6 Cups Napa savoy, green and/or red cabbage, cored and shredded
  • 1 Large ripe mango, peeled and sliced/julienne
  • 1 Cup Shredded carrots
  • 2½ Diced spring onions
  • White pepper (to taste)
  • ¼ Cup Parsley leaves, minced
  • ½ Cup nuts - almonds, sunflower seeds
  • Salt, to taste
Roast Jamaican Jerk Grouse with Caribbean Coleslaw Roast Jamaican Jerk Grouse with Caribbean Coleslaw

Roast Jamaican Jerk Grouse with Caribbean Coleslaw


Combine the marinade ingredients in a blender until smooth. Depending on the size of the blender, this may need to be done in batches.


Put the grouse in a bag or small container and add the marinade. Leave in the fridge for 4-6 hours. Once marinaded, remove the grouse and dry gently with kitchen roll.


Then roast the grouse for 15-20 minutes at 180℃, basting well. For a pink centre, heat to a core temperature of 58℃. Allow to rest, then serve with the coleslaw.


For the coleslaw, you just need to combine the honey, hot sauce, mustard, pepper, garlic, vinegar, lemon, jalapeño, and olive oil in a jar or bowl to make the dressing. Shake hard for about 2 minutes to emulsify, and set aside. Be sure to shake it well before each future use.


Arrange the cabbage, coleslaw, carrots, spring onions, and mango in a bowl. Just before serving, add the dressing and toss to coat. Sprinkle with parsley and almonds. You may chill at this point - serve when ready.

Roast Jamaican Jerk Grouse with Caribbean Coleslaw Roast Jamaican Jerk Grouse with Caribbean Coleslaw

Roast Jamaican Jerk Grouse with Caribbean Coleslaw

favorite
print
rate
Prep 5 hours
Total 5 hours 20 minutes
Serves
US | Metric
Ingredients
For the Marinade
  • 1 Medium onion, finely chopped
  • ½ Cup Spring onion
  • 1 Hot pepper
  • 3 tbsps Soy sauce
  • 1 tbsp Oil
  • 1 tbsp Cider vinegar (or white vinegar)
  • 2 tsps Fresh thyme leaves
  • 2 tsps Sugar
  • 1 tsp Salt
  • 1 tsp Jamaican pimento (or ground allspice)
  • 1 tsp Ground black pepper
  • 1 tsp Ground nutmeg
  • ½ tsp Ground cinnamon
  • Dash of hot sauce (optional)
For the Grouse
  • 2 Grouse, whole
  • Marinade (above)
For the Coleslaw
  • 1½ tbsps Dijon mustard
  • 3 tbsps Honey and/or brown sugar (combined)
  • ½ Jalapeño pepper, minced
  • 2 tbsps Red wine vinegar (or freshly squeezed lemon juice)
  • 1 tsp Garlic, minced
  • 1 tsp Caribbean hot sauce (adjust to taste)
  • 2 tbsps Extra-virgin olive oil
  • 6 Cups Napa savoy, green and/or red cabbage, cored and shredded
  • 1 Large ripe mango, peeled and sliced/julienne
  • 1 Cup Shredded carrots
  • 2½ Diced spring onions
  • White pepper (to taste)
  • ¼ Cup Parsley leaves, minced
  • ½ Cup nuts - almonds, sunflower seeds
  • Salt, to taste

Combine the marinade ingredients in a blender until smooth. Depending on the size of the blender, this may need to be done in batches.


Put the grouse in a bag or small container and add the marinade. Leave in the fridge for 4-6 hours. Once marinaded, remove the grouse and dry gently with kitchen roll.


Then roast the grouse for 15-20 minutes at 180℃, basting well. For a pink centre, heat to a core temperature of 58℃. Allow to rest, then serve with the coleslaw.


For the coleslaw, you just need to combine the honey, hot sauce, mustard, pepper, garlic, vinegar, lemon, jalapeño, and olive oil in a jar or bowl to make the dressing. Shake hard for about 2 minutes to emulsify, and set aside. Be sure to shake it well before each future use.


Arrange the cabbage, coleslaw, carrots, spring onions, and mango in a bowl. Just before serving, add the dressing and toss to coat. Sprinkle with parsley and almonds. You may chill at this point - serve when ready.