- There’s no need to hang grouse, as it already has the perfect game flavour
- The further into the season you get, the gamier the birds will be
- For older grouse slow pot roasts and casseroles work best
- It is important to clean the grouse out thoroughly as any remaining blood will cause the bird to taste bitter
- With young grouse, take the breast off, season and sear in a hot pan for 2 minutes per side
- Always rest your grouse for at least half of the cooking time, this lets the meat relax and allows the juices to go back into the centre
- Use a deboning knife to remove the breast from the carcass, always ensure knives are sharp
- Use the carcass to make a great stock base for your jus – simmer for three hours for the perfect flavour
- There are 18 species of grouse in the world
- The best accompaniments for grouse are: game chips, bread sauce, fried crumbs, rowan jelly, bleaberrie compote and Scottish skirlie.
- Grouse is incredibly good for you as it is organic, low in fat and cholesterol
- When roasting a young grouse, smear melted butter over the breasts and place bacon on top, season and stuff the carcass with garlic and herbs to flavour. Roast in a hot oven for 15-20 mins, basting twice during cooking.
Grouse recipes to impress
Grouse is healthy, low fat, low cholesterol, organic and free-range. Our grouse recipes here give you plenty of different options, whether you’re looking for a dish for a light lunch or something to impress guests at dinner.
If you’re wondering how to prepare your birds, then look at our easy to follow videos here.
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