This whole roast grouse recipe is perfect for early season - young - birds. Team the whole bird with ripe figs and tomatos for best effect.


Whole roast grouse is safest attempted with a young bird. This is the perfect early season recipe, paired with tomato, fig and bread salad. For an alternative game salad try thyme-crusted venison fillet salad. Or to keep your grouse as old school as possible, our traditional roast grouse recipe is unbeatable.

Philippa Davis explains how to cook your whole roast grouse below.


Serves 2
■ 2 slices white sourdough bread
■ 2 grouse
■ Salt and pepper
■ 1 tbsp olive oil for cooking
■ 4 bushy sticks thyme
■ 2 garlic cloves
■ 1 small bunch oregano
■ 1 small bunch flatleaf parsley
■ 1 tbsp sherry vinegar
■ 1 dsp good balsamic vinegar plus a little for serving
■ 2 tbsp good olive oil
■ 4 or 5 ripe tomatoes, cut into wedges (I like a mix of colour and size)
■ 3 ripe figs, cut into wedges

A tasty and interesting sort of “bread sauce” with sweet figs and ripe tomatoes.

Preheat the oven to 200°C/ 400°F/Gas Mark 6.

Toast the sourdough in the oven for a couple of minutes until just turning gold and a little dry.

Season the grouse with salt and pepper and rub with the 1 tbsp olive oil. Sear the birds in a hot pan till browned on all sides then stick the thyme, garlic and some of the oregano and parsley into the cavity.

Roast, breast-side down, for 15 to 20 minutes, depending on size.

Remove from the oven, loosely cover with foil and leave to rest for at least eight minutes.

Meanwhile, tear the toasted bread into chunks and mix in a large bowl with the vinegars, the good olive oil, 2 tsp each of roughly chopped oregano and parsley, the tomatoes and figs. Add salt and pepper.

Serve the whole roasted grouse on a large plate with a mound of the tomato salad and a little good-quality balsamic drizzled on top.