Previous | Next

Grouse are tiny game birds, the size of very small chickens. They have pretty much the same proportion of white / dark meat as chicken does, but they don't taste like chicken. They have a gamey flavour.

They can be particularly gamey in areas where there has not been much to forage on, and the grouse go after strong tasting food that would otherwise be their second choice. Grouse meat is often mixed in with other fowl, so that the gamey taste is more muted and can act as an accent, such as in a pate, a pie, a stew or a casserole.

Young ones can be roasting or barbequed; older ones need braising because they will be tougher.

There are many species, including:

• Sage Grouse: very gamey;
• Red Eye Grouse: will weigh about 10 oz (280g);
• Hazel Grouse: about 8 oz (225g);
• Snow Grouse (aka Ptarmigan): about 1 pound (450g.) Large breast. Very strong tasting.

Most sporting laws require Grouse be shot in the air, not on the ground. The grouse season in the UK starts on 12 August.

Older birds shot more late in the season taste better when hung.

Cooking Tips
Grouse is a very lean bird. It will always need larding, so top with streaky bacon (aka American bacon) before roasting.

Roast small birds for 20 minutes at 400F / 200C; larger birds, roast for an additional 5 to 10 minutes at 320F / 160C.

Also called:

Other entries for: Game

Game, Grouse, Partridge, Pheasant

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak