We are entering the time of you when lots of tasty game is in season. Grouse is generally considered to be the best eating from all the feathered game and its now in season and available in the shop. Cooking Grouse is not hard and we have a handy guide and roast grouse recipe that you can follow.
The Grouse is a native Scottish bird but is also found in some other moorland areas of the UK. Grouse meat is dark and is highly sought after for it’s distinctive rich game taste. This unique flavour comes from their diet which is about 95% heather. Young birds purchased at the beginning of the season are the best roasted Later in the year as the birds mature slower cooking in a casserole or stew is a better way to get a tender result. As with most game Grouse are considered to be a slow food.
Game is wild, natural and free range with a distinctive flavour making it a great alternative other meats. As it is low in cholesterol and high in protein Game is one of the healthiest meats available today. You can see our guide to when different game is in season here >>
Roast Grouse Recipe and Cooking Tips
Cooking time will depend on the age of the bird: the younger it is, the less time required, young birds can be cooked in as little as 20 minutes.
Traditionally grouse is served with bread sauce and game chips. As cooking the Grouse does not take long, you can cook the bread sauce, games chips and any vegetables in advance.
Roast Grouse Recipe ingredients
4 grouse from Morley Butchers (1 per person) including their livers
Sprigs thyme you will need several for each bird
6 rashers of streaky bacon (1.5 each)
50ml (2 fl oz) dry sherry form the gravy
300ml (1/2 pint) well-flavoured meat or game stock
Salt and pepper
Roast Grouse Recipe – cooking instructions
Preheat your oven to 200°C/400°F/Gas 6. Place a roasting tin to be used for the grouse in the oven to heat in advance.
Wipe the birds inside with a kitchen towel. The season the birds well with plenty of sea salt and freshly ground pepper – do this inside and out. Place a good sized lump of butter plus two or three sprigs of fresh thyme inside the cavity.
Before roasting, brown the birds all over in a frying pan. This will start the cooking process so they will only need another 13 – 16 minutes in the oven. Then with breast side up cover them with the bacon and the rest of the butter. Baste them at least twice while they are cooking
These times will produce a Grouse that is quite pink. You can tell if they are done by prodding the breast with your finger – firm is cooked. If they are too soft put them back for another minute or two.
Remember they will continue to cook when removed from the oven. Cover them loosely with foil and allow them to rest for at least ten minutes before serving.
Deglaze the roasting tin with the sherry (or you could use red wine) and some good quality stock and reduce this to a rich tasting gravy.