Roast grouse

Don’t fiddle around with birds like grouse or woodcock. A little care in the cooking improves them but all else detracts. They have naturally powerful flavours and are short-term treats best enjoyed simply. Use only young grouse for roasting - older specimens are best braised slowly. For an ideal grouse dinner you will need good gravy, a crouton to sop up any juices from the carved bird and maybe some bread sauce. Game chips - bit like warm crisps - are the traditional potato accompaniment,