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Spatchcock grouse with gooseberries

Not a combination you'd immediately think of, but this dish is a wonderful pairing with the tartness of the gooseberries bringing out the flavour of the game. Each grouse serves one person.

fresh gooseberries

Grouse and gooseberries are a delicious combination


One prepared grouse   •

Fresh breadcrumbs, brown or white  •

Shallot or onion finely •diced

Dried thyme •

Cup of gooseberries washed

Runny honey

Goose/duck fat •

Salt and pepper



  • Heat the oven to 220°C.
  • The idea is to coat the grouse with a crisp fruit-based jacket that’ will keep the game moist as it cooks. To do this you’ will need to spatchcock the bird first (instructions below.
  • Mix together a cupful of breadcrumbs, the diced onion or shallot and a tablespoon of dried thyme.
  • Add the gooseberries and crush them into the mixture with a tablespoon of runny honey.
  • Mix into a thick paste.
  • Place the spatchcocked grouse on to a roasting pan and rub goose fat over the bird.
  • Season with salt and pepper.
  • Spread the gooseberry mixture over the entire flattened carcase.
  • Place in a preheated oven at 220°C and cook for 30 minutes until slightly pink inside.

Spatchcock grouse with gooseberries

How to spatchcock grouse


  • Cut down both sides of the back bone of the bird.
  • Turn the bird over and slightly break the ribcage and flatten. This will allow the mixture to remain on the bird.
  • Place a skewer through the legs to stop the bird curling up.