The undisputed King of the game birds - and many peoples favourite game bird.
Our Grouse feed on wild heather moorlands which give them their highly distinctive deep red flesh and much prized herby rich gamey flavour.
Best pot roasted, casseroled or braised.
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Wild Grouse
Season : August 12th to December 10th
Early Spring bad weather has reduced significantly the rearing of new birds - forcing many Estates to postpone their Shoots for at least two weeks - so unfortunately expect Stock shortages for a period of time
Wild Grouse
The undisputed King of the game birds - and many peoples favourite game bird.
Our Grouse feed on wild heather moorlands which give them their highly distinctive deep red flesh and much prized herby rich gamey flavour.
Best pot roasted, casseroled or braised.
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Wild Grouse
Season : August 12th to December 10th
Early Spring bad weather has reduced significantly the rearing of new birds - forcing many Estates to postpone their Shoots for at least two weeks - so unfortunately expect Stock shortages for a period of time
Wild Grouse
INGREDIENTS: Wild Grouse
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Wild Grouse
Best suited to slow moist cooking.
Wrapping the birds in Bacon gives extra flavor and keeps the meat succulent.
Marinating the meat before cooking helps tenderize the flesh
Roast
Rub the bird with a little Pork fat or butter, season with salt and pepper, then cover with rashers of Streaky Bacon.
Roast at 230°c/450°f Gas Mark 8 for 10 mins.
Remove Bacon, reduce heat to 200°c/ 400°f Gas Mark 6 and roast for another 20-25 mins depending on the size
Rest for 10 -15 mins before serving
Wild Grouse
