Roast Grouse with Bread Sauce and Game Crumbs

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

I always get my grouse ‘long-leg’, which means with guts intact. It generally comes completely plucked and trimmed of all feathers. The advantage of it not being drawn is that it keeps longer and you can decide how ‘gamy’, or ‘high’, you want it.

Removing the innards is simplicity itself – not a pleasant job, but it only requires a small cut just behind the parson’s nose. You then pop your finger inside and tug out the intestines, which should come away in one piece. Search through