Deep, Dark, and Gamey, a Seasonal British Special
The arrival of grouse on the menu signals the start of the hunting season in the United Kingdom, beginning on August the 12th. Our grouse is sourced sustainably from the moorlands and valleys of the Dales, and boasts the rich flavours and hearty eating that make it such a favourite. Roast whole wrapped in our Nidderdale streaky bacon for delicious results. NOTE: May Contain Shot
All Grouse sold individually due to shortage of birds
These birds are primarily sourced from the Yorkshire valleys of Wharfedale, Nidderdale, and Wensleydale. Game was once a key part of the butcher’s business with grouse the first game bird to appear on the butcher’s block. These birds are carefully de feathered and the innards removed before being dispatched fresh. Be sure to have a quick look for shot before cooking, in the unlikely chance it was missed.
Wrap in bacon and grill, or cut the meat into strips, bread it, and deep-fry it for delicious and memorable results, grouse is an Autumnal favourite, and the first sign of the seasons changing. All our game birds are wild, and may contain pellets. Although we are stringent in checking the birds, please be sure to check yourself before cooking.
|Our recipe tips for cooking your Grouse|