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Roast Grouse Recipe

Roast Grouse Recipe

We know cooking game birds can be a bit intimidating so we are sharing these roasting instructions from Great British Chefs as they de-mystify the process and show how easy it is to enjoy these flavourful birds at home.


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.


Preheat the oven to 190°C/gas mark 5.
If the bird is whole, remove the head, legs, wings and undercarriage. Remove all of the insides, including the lungs in the bottom of the ribcage then wipe out with kitchen towel. Season the birds inside and out with salt.
In a frying pan, over a high heat sear the skin of the grouse until golden brown.
Transfer the grouse to a baking tray and place in the oven for 8–10 minutes depending on the size of the bird.
To check that the grouse is cooked, place your thumb and forefinger on either side of the thickest part of the breast. The meat should feel springy to the touch with some resistance.
Remove from the oven and leave to rest for at least 5 minutes before serving.


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