Grouse are the most flavourful of game birds; their deep gamey taste is distinctly different from any other. The grouse season begins on the ‘Glorious 12th’ of August each year. The flavour of the birds gets stronger as the season continues towards its end in December so make the most of the opportunity to try this wild bird.
Grouse can be roasted whole, but in this method the legs and wings are removed to ensure that the breasts do not overcook whilst waiting for the tougher joints to be sufficiently done. The legs can be confited or used to make a tasty stock.