Spatchcocked Grouse

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • very tender, young grouse
  • salt and freshly ground black pepper
  • finely chopped parsley and shallots (optional)
  • melted butter


Only very young and tender birds can be prepared in this way. Split them through the back without separating the halves, wipe the pieces carefully with a damp cloth and skewer them open. Season with salt and pepper and, if liked, a little finely chopped parsley and shallot. Brush birds on both sides with melted butter and season generously with salt, freshly ground black pepper and a little dri