The glorious twelfth is fast approaching, so it is time to come up with new ways to enjoy grouse. Try Philippa Davis' whole roast grouse with grilled peach salad

Whole roast grouse with grilled peach salad is a great way to enjoy this season’s game. The glorious 12th is fast approaching which means the return of never ending grouse meals. Try this recipe to thrill your dinner guests with a new way to enjoy grouse.

For another fruity twist on our favourite game bird why not try whole roast grouse with tomato, fig and bread salad? Or if you prefer to keep your grouse classic see our traditional roast grouse recipe.


The “of the hill” flavour of grouse works extremely well with fruit and I find this whole roast grouse with grilled peach salad a wonderful way to serve the birds in the early part of the season, when it’s still summer and they are likely to be at their most tender.

Serves 4

  • 1 small garlic clove, crushed
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 400g cooked borlotti beans
  • 1 red pepper
  • 3 ripe peaches
  • 1 tbsp chopped parsley
  • 4 whole grouse
  • 1 tbsp olive oil
  • Splash of vermouth
  • 1 tbsp butter
  • 50g watercress

Pre-heat the oven to 200°C/ 400°F/Gas Mark 6.

In a clean bowl, mix the crushed garlic with the balsamic and 2 tablespoons olive oil and toss through the borlotti beans. Season well and leave to infuse for at least five minutes.

On a barbecue at a medium/ high heat or on a hot grill pan scorch the pepper on all sides.When black all over place in a bowl and cover tightly with cling film; leave to steam for five minutes then scrape off the skin and remove the seeds. Tear into strips and add to the beans.

Cut two of the peaches in half and remove the stone, grill both sides for a couple of minutes starting with cut side down (you want them lightly charred and semi-cooked). Add to the borlotti beans along with the parsley.

Stuff each of the four grouse with a quarter of the remaining peach (I always like to stuff the cavity with some sort of fruit when roasting whole birds to help keep it moist) and rub all over with the olive oil. Sear each of the birds on all sides in a hot pan, add the vermouth and butter then cook breast side down in the oven for
eight minutes.

Leave to rest lightly covered in foil for a few minutes then serve with the borlotti and peach salad and a handful of watercress.