Our Consultant Chef, Paul Gayler MBE has given us his Guide to Grouse...

Grouse

  • Make sure the grouse you purchase are fresh and plump
  • The skin of the bird should be dry
  • Oven ready grouse can be refrigerated and kept for a few days
  • Young grouse are best roasted, while older grouse taste better braised or in pies
  • Young grouse can be eaten until around November
  • Old grouse are often referred to as 'overyeared'
  • Be careful not to overcook grouse as it can fry out quite easily due to its lean nature

 

Top Tip: Grouse legs have the strongest flavour

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