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.

If you’re wondering how to prepare your birds, then look at our easy to follow videos here. 

Healthy and free-range

Grouse is an extremely healthy food choice. It’s low in fat and cholesterol and contains no added substances (so it’s organic and free-range).

There’s no need to hang young birds, they can be cooked as soon as they are brought into the kitchen from the moor.

Recipes that make the most of flavour

Early in the season you’ll be looking for recipes that make the most of the flavour and succulence of young grouse. This is the perfect time to keep things simple and make classic roast grouse.

As the months go by and the birds age, you’ll be looking for grouse casseroles and recipes for grouse pate, which work well with birds that are potentially tougher.

It’s part of shooting etiquette that you eat what you shoot. The majority of our recipes are very easy to follow and create – they’re also delicious of course!

Curried roast grouse

Recipe for roast curried grouse

Roast curried grouse with spiced lentil and coconut dahl, poppadum and cucumber chutney. To make the curry paste 200g galangal 200g fresh ginger peeled 100g turmeric root 300g banana shallots peeled 50g peeled garlic 2 lime leaves 4 lemongrass sticks 30ml lime juice 200g red long chilli 50ml sesame oil…

game crumble recipe

Game crumble and bread sauce by Simon Hopkinson

Here is how Simon Hopkinson creates his game crumble – and you can click here to see his roast grouse method: Game Crumble recipe: Serves 2, plentifully Ingredients A small slice of butter 75g fresh white breadcrumbs 50ml medium-dry sherry or Madeira A little salt and pepper, only if necessary…

BBQ grouse

BBQ grouse recipe with sourdough and charred leaves

Sourdough is more digestible than standard loaves of bread and more nutritious too. It also goes perfectly with barbecued pheasant! BBQ grouse with sourdough and charred leaves Ingredients 8 grouse breasts 8 pieces of sourdough (available in good supermarkets) or here’s a recipe  4 chicory 2 radicchio 10g fresh chopped…

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…