Wild Grouse, Each

Wild Grouse Game Bird is a whole wild grouse — the most prized and celebrated of all British game birds. Red grouse is unique to the British moorlands and feeds exclusively on heather shoots. As a result, it has an extraordinary, intensely gamey flavour that is unlike any other bird in the world. Furthermore, it is available only from the Glorious Twelfth of August through to 10 December. In particular, early season birds have a slightly milder flavour, while later birds develop a deeper, more pronounced character.

About British Wild Game Birds

Wild game birds are among the most sustainably sourced and naturally reared proteins available. They live free in their natural habitat. As a result, they feed on wild grains, berries, insects and seeds throughout their lives. This diet gives their meat a depth of flavour that no farmed bird can replicate. In particular, the meat is leaner and more muscular than domestic poultry. Furthermore, it is darker in colour — reflecting a life of genuine exercise and wild feeding. However, this leanness means wild game requires careful cooking. It is less forgiving than chicken and rewards those who pay attention to temperature and timing. Additionally, wild game is highly seasonal in the UK. The shooting seasons are strictly regulated to ensure sustainable populations year after year.

The game birds available from The Artisan Food Company are sourced from well-managed British shoots and trusted European suppliers. In particular, every bird is properly hung and prepared before despatch. As a result, the flavour is fully developed and the texture is exactly as it should be. Furthermore, game birds should always be brought to room temperature before cooking. Cold birds go into the oven unevenly and the result is always disappointing. Moreover, a brief rest after cooking is essential — it allows the juices to redistribute and makes carving considerably easier. Additionally, the carcasses of game birds make the most extraordinary stock and should never be thrown away after the meal.

How to Cook & Serve

To get the very best from Wild Grouse Game Bird:

• Bring to room temperature for at least 30 minutes before cooking.
• Roast at 220°C for 12 to 15 minutes for a young bird — the breast must remain pink.
• However, baste with butter every 4 to 5 minutes and rest for 10 minutes before serving.
• Furthermore, game chips, bread sauce and a rich gravy made from the carcass are the traditional accompaniments.

Perfect Pairings

Wild Grouse Game Bird pairs beautifully with:

• Bread sauce, game chips and a rowan or redcurrant jelly — the classic British accompaniments
• A glass of fine red Burgundy, aged Côte de Nuits or a Hermitage from the northern Rhône
• Watercress salad, roasted root vegetables or braised red cabbage alongside
• A rich grouse stock gravy made from the carcass — never waste it

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Wild game birds also freeze well — freeze on the day of delivery for best results. Furthermore, defrost slowly in the fridge overnight before cooking. The carcass makes outstanding stock — simmer with aromatics for 2 to 3 hours after the meal. Delivered fresh and oven-ready.

However you cook it, Wild Grouse Game Bird brings a depth of flavour and a connection to the natural world that no farmed bird can replicate. Moreover, taking the time to cook game well is one of the great pleasures of the kitchen.