How to roast grouse
If you are lucky enough to have a butcher who stocks game birds, you will no doubt know that grouse is in season from 12 August, known as the Glorious 12th. The price of prepared grouse tends to be lower in September.
As this nimble bird largely feeds on wild heather, resulting in a strong, almost musky meat with no fat, little needs to be done in the way of flavouring.
Cooking time will depend on the age of the bird: the younger it is, the less time required. Check the age with your butcher: young birds can be cooked in as little as 20 minutes, while older birds may take up to 40 minutes.
To cook roast grouse for 2
- Season inside 2 birds and stuff with a few sprigs of thyme.
- Wrap each in a couple of rindless streaky bacon rashers and roast at 200°C/fan180°C/gas 6 for 20-40 minutes.
- If you wish, remove the breast meat and legs and keep warm, then throw the carcasses back into the roasting tin with a splash of red wine and water, simmer for 10 minutes then strain to make a gravy.
- Serve with bread sauce, the gravy and game crisps.