Poultry
Grouse
Grouse is wild upland game with strongly aromatic, dark meat—most famously the red grouse of the British Isles. Seasonality and hanging traditions define classic roast grouse service; other species such as ruffed and black grouse appear regionally. Lean and intense, grouse suits short roasting for young birds and moist methods for older ones. Availability is highly seasonal outside farmed alternatives.
Also known as: Red Grouse, Ruffed Grouse, Orrfugl / Tjäder, Tétras / Lagopède
Explore further
Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
History
Upland peoples across the northern hemisphere hunted grouse as seasonal wild poultry.
The Glorious Twelfth and driven moor management made red grouse a British culinary institution.
Restaurant and country-house cookery codified roast grouse with traditional accompaniments.
Game conservation and seasonal menus kept grouse a premium wild poultry specialty.