The home of Shooting Times and Sporting Gun

Roasted Grouse with Red Wine, Prune & Pancetta Stuffing

Today's grouse recipe is from The Yew Tree Inn, a charming 17th century country pub with rooms and delicious dining. It is moments from Highclere Castle (so lovers of Downton Abbey should certainly pay a visit) and surrounded by the most beautiful English countryside.

Roasted grouse

You will need:

  • One whole young grouse
  • Heather
  • Butter
  • Thyme
  • Garlic
  • Cooking oil


  • 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 the way around.
  • Roast breast down for 6 minutes on one breast and 6 minutes on the other breast in a preheated oven at 180°c / gas mark 5.
  • Take it out and let it rest breast up for 10 minutes in the pan somewhere warm, basting with the butter in the pan every few minutes with the pre-baked stuffing.

Red wine prune and pancetta stuffing

  • 100g diced pancetta
  • 50g butter
  • 1 diced onion
  • 1 crushed clove garlic
  • 6 picked sprigs thyme
  • 1 kilo breadcrumbs


  • Mix all ingredients, then add 100g prunes, having soaked them overnight in 50 ml of red wine.
  • Add the chopped prunes to mix, then add 250g of chicken stock and add salt and pepper to season.
  • Stuff some of the breast with mix and bake the rest alongside.

Game chips

  • Cut Maris piper potatoes into match sticks and sprinkle with salt.
  • Leave for 20 min then pat dry with a tea towel.
  • Deep fry at 170°c until crisp then remove and drain on kitchen paper.
  • Sprinkle with sea salt and chopped thyme.
  • Stuff some of the breast with mix and bake the rest alongside.

Serve the whole grouse with heather tips and redcurrants to garnish, stuffing, game chips, a red wine sauce and bread sauce.

Find out more about the Yew Tree Inn here 


Roast grouse risotto

Roast grouse risotto

With the season underway, Lee Maycock has a deliciously simple recipe for roast grouse risotto