12 glorious tips for cooking grouse

• 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.

Try this glorious recipe for a pulled grouse salad

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