Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

If you buy birds later in the season, they are often not in the first flush of youth. This is a really excellent way of cooking such birds, and in fact I know very good shots who prefer this to any other method of roasting grouse. The water has the effect of partially steaming the grouse, and helps break down the fibers.


  • 1 grouse per person
  • 2-3 pieces of apple per person
  • 2 slices


Preheat the oven to 300°F. Season the grouse inside and out with salt and pepper. Put a couple of pieces of apple in each bird and wrap the bird well in bacon. Stand the birds in ½ inch water and cover with a lid of tinfoil.