Perhaps the first sign we’re nearing Autumn, the appearance of grouse on the menu presents a brilliant alternative to farmed meats. For me, game is so fantastic because of the variations in the deep flavour due to the feeding of the birds. Ours come from the pristine valley tops of Nidderdale, Wharfedale, and Wensleydale, and as you’d expect feed on a variety of grasses, seeds, and insects to inform the deep flavour of the grouse. Enjoy this roast grouse and red wine sauce as a real dinner party treat, capturing true British seasonality.

Serving Suggestion

Serve with braised red cabbage, game chips and red wine sauce
  • • 2 Farmison & Co Grouse
  • • 6 slices Nidderdale cured pancetta
  • • 2 banana shallots
  • • A sprig of thyme
  • • 1 bay leaf
  • • A pinch of cracked black peppercorns
  • • 300ml full bodied red wine
  • • 1tbs redcurrant jelly
  • • 250ml essential cuisine chicken stock
  • • Small punnet blackcurrants
  • • 5g unsalted butter

Cooking Instructions

Roast Grouse with Red Wine & Blackcurrant Sauce



  • Add the butter, sliced shallot, thyme, bay leaf & peppercorns and cook over a low heat until sweet and golden
  • Deglaze with red wine and boil down to syrup, adding a tablespoon of redcurrant jelly at this stage
  • Add the chicken stock and simmer for 30 minutes until you have a rich and syrupy sauce, approximately 150 ml, add the blackcurrants and keep warm on the side of the stove

Roast Grouse



  • Wrap the pancetta around the grouse
  • Roast the grouse in a preheated oven 200ºc for approximately 15 to 18 minutes, then rest in a warm place for 5 minutes
  • Remove the grouse from the roasting pan then deglaze with the sauce, scraping away the tasty roasting juices into the sauce
  • Pass the sauce through a fine sieve, add the blackcurrants and keep warm
  • I recommend serving on the bone so guests can get the most from the bird, as the flesh nearest the carcass will be the most delicious
  • Serve with braised red cabbage, game chips and red wine sauce


Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.