Grouse has the darkest meat of any game bird, as well as the most flavourful. Known for its distinctive deep nutty taste, it is a popular game meat.
The grouse season begins on the ‘Glorious 12th’ of August each year and lasts through December. Getting into the Scottish moors and hunting grouse on the Glorious Twelfth is even a deeply cherished royal tradition.
It is best to try this wild bird early in the season, as its flavour intensifies as the season enters winter.
Make the most out of grouse season with our top cooking tips:
Pick the right grouse.
Choose a young bird (born this summer) rather than an older bird, which would be less tender. Since we only sell young grouse at Fine Food Specialist, you are guaranteed a soft and easy-to-cook meat.
Get the right quantity.
Grouse is a bit bigger than a partridge or a pigeon. Yet, one isn’t enough for two people, so we recommend using one grouse per person.
Use the leftovers to make an incredible salad with crispy lettuce and croutons.
Keep it tender.
Grouse are lean birds, so they must be cooked carefully to avoid drying out. We recommend serving them pink to ensure that moisture is retained in the flesh.
Roast Grouse, Bread Sauce and Game Crumbs
Roasting.
Young birds are ideal for quick roasting: although they can be roasted whole, the best way to eat the bird is to cook the crown on its own. Similarly, as with pigeon, quail or duck, legs and wings can be removed to ensure that the breasts do not overcook.
Use the leftovers.
You can confit the leftover legs and wings in fat for a tender, melt-in-the-mouth result.
Stock or broth made from the carcasses can be used to make soups, noodle broths, or Italian risottos.
How to serve it.
Add more flavour to the grouse by stuffing the cavity with herbs and spices such as thyme, rosemary, juniper, cumin or cardamom.
Traditionally, grouse is also served with bread sauce or triple-cooked chips and gravy, and is best accompanied with the flavours of acidic fruits such as blackberries and raspberries.
Drogo likes to serve roast grouse with greens such as spinach or cavolo nero and some girolles.
Grouse with Cavolo Nero and Red Wine Gravy
Did you like our top tips for cooking grouse? Head to our Fine Food Specialist Guide to Game meat to discover more about our range. Each year, during game season, we make sure to pick only the best for our customers, from venison to rabbit and more.
