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Roast grouse risotto

The grouse season is now in full swing. Here's a different way of cooking with the birds with a deliciously simple recipe for roast grouse risotto from Lee Maycock. Serves four.

Roast grouse risotto

Recipe for roast grouse risotto


  • 4  prepared grouse
  • 50g diced onion
  • 100g pearled spelt
  • 500ml vegetable stock
  • 20g chopped fresh garden herbs
  • Cornish sea salt
  • Milled black pepper


  1. Turn the oven on to 200ºC.
  2. Season and sear the grouse in a hot pan and cook for a few minutes each side.
  3. Roast in a hot oven (200ºC) for 10 minutes.
  4. Set aside and rest for 10 minutes.
  5. Meanwhile sauté the onion in a little oil and add the spelt, adding the stock until cooked.
  6. Season well and fold through the chopped herbs.
  7. Remove the breast from the grouse and serve on top of the spelt herb risotto.