Arguably the king of game birds, grouse has a distinctive flavour all of its own thanks to the wild herbs and berries the birds feed on. Only available in limited quantities, these whole birds are beautiful pot roasted.
Roasted: heat the oven to gas mark 5/190C/170C fan. Take the grouse out of the fridge for 30 minutes prior to cooking. Sear the grouse in butter and oil in a frying pan until lightly browned. Place on a heated, oiled baking tin and cook in the oven for about 8-10 minutes, basting regularly. To check it’s ready, squeeze the breasts: they should be springy, not soft. Grouse should be served pink. If you want to give roasted grouse extra moistness, wrap it in bacon or pancetta rashers and put a piece a knob of butter inside it before putting in the oven. Rest roasted grouse before serving.
In stews and casseroles: Cook in the oven at a low temperature – around gas mark 2/150C/130C fan, for 1.5-2 hours.
Pot roasted: this is a great way to keep the grouse moist. Pre-heat the oven to gas mark 4/180C/160C fan and brown the grouse in a Dutch oven or similar lidded hob and oven-proof dish. Add your other ingredients - for example, stock, wine, herbs and vegetables, and cook in the oven with the lid on for about 25 minutes. Rest in the liquid for 10 minutes before serving.
Any Allergens including cereals containing gluten, see ingredients in BOLD and CAPITALS.
May contain shot
Nutritional per 100g
Storage - Keep frozen at or below -18oC. Defrost 24hrs before required use in a refrigerator. Do not refreeze.