Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is not only a way of using up old grouse, but provides a delicious appetizer and is equally effective with any other game bird. Serve it on hot buttered toast or thin oatcakes; it also makes an excellent sandwich filler. It should last for up to three weeks in a fridge or cold pantry.


  • 4 grouse, with giblets
  • Seasoning: 1 tablespoon of salt, pepper, cayenne pepper mixed together


Preheat the oven to 325°F.

Cut the birds in half and rub the fleshy side with the seasoning. Put the giblets in a heavy casserole dish and lay the birds on top. Add the stock, cover, and cook