Grouse

All year round and much sought after by top chefs and gourmets around the world, the red grouse is a completely wild bird unique to Britain. Living exclusively on the heather moorlands of the UK, each bird can be traced back to the very Estate where it fledged and matured. Very fast on the wing, reaching speeds of up to 80 mph, it is also agile creating very lean dark brown meat bursting with flavour. It is a seasonal delicacy for all Brits to be proud of and one which leading restaurateurs vie to be the first to bring to the table each August.

The 200 year-old tradition of shooting grouse is internationally recognised as one of the world’s most challenging countryside sports. People visit the moors of Britain from all over the world either to shoot grouse or to marvel at the open expanses that buzz with wildlife during the breeding season and turn purple in August.

A grouse is a cross between a pigeon, peacock and chicken. The taste depends on the type of grouse; Ruffled Grouse are known for a more gamey flavour, while Snow Grouse have a more pronounced flavour than other types. The taste overall is pheasant-like, with the gamiest parts of the body being the legs.

Grouse is also leaner than other game birds and requires particular emphasis to preserve its tenderness and keep the meat unctuous. One popular method for this is wrapping the bird in bacon or lard to promote moisture and flavour. Roasting the bird is the most popular choice, resulting in a small grouse being ready to eat in less than half an hour. Older grouse may require tenderizing to ensure the bird is soft and moist; these grouse are best braised or cooked in a pot roast to lock in moisture.