Method
Prepare the Marinade
Combine the marinade ingredients in a blender until smooth. Depending on the size of the blender, this may need to be done in batches.
Marinade the Grouse
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 with kitchen roll.
Cook the Grouse
Then roast the grouse for 15-20 minutes at 180°C, basting well. For a pink centre, heat to a core temperature of 58°C. Allow to rest, then serve with the coleslaw.
Prepare the Coleslaw Sauce
Combine the honey, hot sauce, mustard, white 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.
Serve the Coleslaw
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.