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Cooking with Game: Grouse

 

Grouse is widely revered as the finest game bird of all, thanks to its inimitable rich flavour. Young birds are best savoured roasted while flavourful older (‘overyeared’) birds are excellent pot-roasted or casseroled. Read more in our Introduction to Cooking with Game.

Breast of Grouse, Baked Pommes Anna, Muscat Grapes and Sweetcorn Velouté

Loose Birds & Game

Andrew Pern

Roasted Scottish grouse on bruschetta with fresh porcini mushrooms & watercress

Glorious Game

Theo Randall

North Yorkshire Moors’ Grouse…Traditionally Garnished

Loose Birds & Game

Andrew Pern

Roast Yorkshire Grouse with all the Trimmings

The Quality Chop House

Shaun Searley, Daniel Morgenthau and William Lander

Game pâté

Glorious Game

Ben Tish

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Grouse sausage rolls

Glorious Game

Tom Kitchin

Grouse pie

Glorious Game

Richard Corrigan

Jeremy Lee’s Grouse & Co

Glorious Game

Jeremy Lee

Roast Grouse

Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes

Gary Maclean

Casseroled Grouse with Marmalade

The Game Cookbook

Clarissa Dickson Wright and Johnny Scott

Grouse rôtie, fruits pochés

Classic Koffmann

Pierre Koffmann

Roast Crown of Red Grouse with Beetroot and Blackcurrant Game Gravy

The Three Chimneys: Recipes & Reflections

Shirley Spear