Grouse

The grouse family is made up of a number of birds, some which make for better eating than others. Young birds should be barded with bacon and then quick-roasted until they are pink and slightly underdone. Older birds, although beautifully flavoured, take more time to prepare and cook - they are particularly tasty braised in red wine and stock or used in a game pie.

Red Grouse

(Lagopus lagopus scoticus)

Season: 12 August - 10 December

One of the finest tasting game birds; the Scottish red grouse has a distinctive flavour that comes from its diet of flowers, seeds and young green shoots of the ling heathers it lives amongst. Depending on where it is from, it may also eat blueberries and sorrel seeds which adds further distinctive flavours to its meat.

Red grouse are native to Scottish, Northern English and Welsh heather moors, and have also been introduced to Dartmoor and Exmoor.

Capercaillie

(Tetrao urogallus)

Season: 1 October - 31 January

Also known as wood grouse, this is the largest of the grouse family, at almost 90 cm (3 ft) and weighing 3-4.5 kg (7-10 lb). It has a stunning plumage of green, black, red and white.

The capercaillie feeds off the tops of young pine trees; a habit that unfortunately makes its flesh taste somewhat like turpentine. Many recipes call for the bird to be soaked in milk or vinegar before cooking to reduce this distinctive effect; alternatively, the bird may be stuffed with raw potatoes, which should discarded after cooking. In Scandinavia, creamy or cheesy sauces are served with the meat.

It is worth noting that due to a serious decline in numbers, it is illegal to hunt capercaillie in the UK; however, this ban is considered voluntary on private lands in England and Wales during the season stated above.

Ptarmigan

(Lagopus mutus)

Season: 12 August - 10 December

Also known as white grouse, the ptarmigan is similar in size and taste to the red grouse. Like red grouse, it should be either quick roasted, or spatchcocked and put under a very hot grill for 10 to 15 minutes.

Black Grouse

(Tetrao tetrix)

Season: 20 August - 10 December
(Season starts 1 September in Somerset, Devon and New Forest)

Also known as blackcock and greyhen, black grouse has a similar, but less delicate taste as red grouse. The cock will feed three or four people, whilst the hen will feed two at most. Black grouse should be roasted with a lump of butter in the belly to keep the meat moist, or may be casseroled or used in pies.