The larder
game
Grouse
The wildest thing on your plate.
Red grouse is a proper Scottish bird — heather-fed, small, fast, and unmistakably wild. The season runs from 12th August (the Glorious Twelfth) to 10th December. It cooks in 20 minutes and needs almost nothing done to it. Roast it, rest it, eat it with something starchy to catch the juices.
In season: autumn
Where to find it
Any good game dealer or butcher during the season. Ask for young grouse — one bird per person.
Pairs with
Bread sauceGame chipsRowan jellyBlackcurrantWhiskyKale
How to pick it
- Plump breast, unbroken skin
- Feet still on tells you it's genuinely wild
- Should smell clean and gamey, never sour
How to treat it
- Bring to room temperature before cooking (30 mins out of the fridge)
- Salt heavily, brown in butter, roast at 220°C for 8-10 minutes
- Rest for at least as long as it cooked — non-negotiable
Watch out
- – Overcooked grouse is like eating an old boot — the breast should be pink
- – Check for lead shot before serving to guests
- – Older birds are for braising, not roasting
Cook it: recipes with grouse