Roast Grouse

Good grouse needs no messing around and fancy flavours. This simple recipe will show off the meat at it’s best. Be careful not to over cook the meat so it doesn’t dry out and make sure you rest it well before serving.  Roast grouse is traditionally served with bread sauce, game chips and watercress


  • Prep Time: 5 minutes
  • Cook time: 20 minutes
  • Serves: 2 people


  • 2 whole grouse per person
  • 10g butter
  • 1tsp juniper berries, crushed
  • 4 sprigs of thyme
  • Salt & pepper
  • 4 rashers fat streaky bacon


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Season each bird inside and out, put the juniper berries inside the cavities of the birds, tuck a sprig of thyme under each leg and lay two rashers of streaky bacon over the breast of each grouse.
  3. Heat a little butter or duck fat in an oven-proof pan. Sear the birds on their backs and on each side and the breast until golden brown. Then turn them back onto their backs.
  4. Roast for between 16 and 20 minutes, depending on size.
  5. Leave to rest before serving.

Photo credit: Game-to-eat

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