Roast Grouse with Bread Sauce and Rowan Jelly

Preparation info
  • Serves


    • Difficulty


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By Mark Hix

Published 2006

  • About

Every connoisseur of game has their own preferences when it comes to cooking and hanging game birds. For me, grouse has such a unique flavour that very little needs doing to it. Too much hanging can destroy the fine flavour of the bird and, for me, quick cooking in a hot oven is the key to keeping it moist - not rashers of bacon, as this encourages the breasts to boil beneath the bacon and imparts the flavour of the bacon to the birds. I know it’s difficult to change one’s eating habits, es