New season grouse (Scottish)

Description

Grouse

The breast of young grouse is tender, with a mild gamey taste. The legs and the rest of the bird have a more pronounced gamey flavour. Grouse can taste particularly gamey in regions where there has not been much to forage on, causing the grouse to go after strong tasting food that would otherwise be their second choice.

COOKING TIPS

Grouse is a very lean bird. Some say that they always need larding, and so advise to top with streaky bacon (aka American bacon) before roasting. Others say they don’t find the meat dry, and that the taste of the bacon interferes with that of the grouse.

Roast small birds for 20 minutes at 180 C / 400 F; larger birds, roast for an additional 5 to 10 minutes at 160 C / 320 F .