In season August 12th–December 10th. Has a very distinctive flavour. Needs to hang 4–6 days depending on age. Allow one bird per serving. Roast young birds, but cook older ones in a casserole as they can be tough.

To roast, place a nut of butter inside each trussed bird and tie fatty bacon rashers over the breast. Set each bird on a slice of toast and roast in a hot oven (220 °C., 425 °F., Gas Mark 7) for about 25–30 minutes according to size. Remove bacon rashers towards end of cooking time. Dredge breast with flour, baste and return to oven to brown. Serve on the toast on which it was cooked – sometimes the lightly fried liver of the grouse is spread on the toast before roasting.