recipe for Grouse pate

This grouse pate is an excellent way of cooking with older birds

We’ve researched a variety of grouse recipes here for you to serve up this gamebird in a variety of delicious ways.

Whether you’re an experienced game cook or it’s all new to you, you’ll find a recipe here to suit your skill. Recipes for quick suppers, winter lunches, using grouse from the freezer, the supermarket or down from the moor. You’ll enjoy browsing through this list of recipes contributed by game chefs and our readers.

Tim Maddams

Recipe for young grouse by River Cottage chef Tim Maddams

I get a bit giddy about grouse. I’ve never shot one but I have seen a few drives in action and I’d love one day to walk-up a few. You need to know your young birds from your old or you will find yourself sitting at the dinner table, surrounded by polite, but clearly forced…

Roasted grouse

Roasted Grouse with Red Wine, Prune & Pancetta Stuffing

You will need: One whole young grouse Heather Butter Thyme Garlic Cooking oil Method Prepare your whole young grouse, tie the wings in and the legs up and together so it cooks evenly. Stuff with heather, butter, thyme and garlic and then season before sealing in a hot pan all…

recipe for Grouse pate

Recipe for grouse pate by Esther Veerman

Ingredients: 6 Grouse breasts, preferably off old birds Extra virgin olive oil 150g Crème fraîche Juice of 1 lime Sea salt 1 teaspoon Ginger powder 2 pinches Cayenne pepper   Method: Place the grouse breasts in a roasting tin, drizzle a little extra-virgin olive oil over them and cover with…

red grouse recipe

Red grouse with liver en croute and bread puree

Ingredients For the roast grouse: 4 young red grouse salt and pepper 4 sprigs of thyme 4 cloves of garlic 8 bruised juniper berries 50 g butter for basting For the liver en croute: 4 livers from red grouse Cooking oil ½ tsp thyme, chopped salt and pepper 25ml brandy…

Roast grouse with sweet pumpkin pickle

The Cinnamon Club head chef Vivek Singh Q&A and recipe

Questions to Cinnamon Club head chef Vivek Singh Q. Where did you start working as a chef and how did The Cinnamon Club develop? A. After graduating from catering college I joined the Oberoi Hotel Group as a specialist in Indian cuisine. I first worked at its flight kitchens in…