Whole Oven Ready Grouse

The game lovers favourite

Availability: Out of stock

CODE: G933
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When choosing our whole oven-ready Grouse, our expert buyers ensure that only the best quality, young birds are selected. This selection is important as, whilst young and old birds may look similar, there is a big difference in the eating quality. Traditionally, the feet are left on the bird in order to prove this.

Our young birds (hatched that year) are extremely tender and so they are suitable for roasting. Individually vacuum packed and oven ready, for you to prepare meals with minimal preparation. All our game birds are sourced from traditional estates within the UK and have enjoyed a wild lifestyle.
  • Expertly kitchen ready prepared
  • Easy to cook - minimum preparation
  • Genuinely wild British Grouse
  • Only young, tender birds are selected
Box Contains:

    • 1 Oven Ready Whole Grouse
      (pack weight 330g)

    Please note: Our game is genuinely wild, and whilst every effort is made to remove shot from the meat, please be aware that some may remain.

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional values: (Typical per 100g)
Energy: 543 kJ / 128 kcal, Fat: 2g, of which Saturates: 0.5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 27.6g, Salt: 0.1g
Always leave in wrapping and thaw out slowly in a refrigerator. Ensure product is thoroughly defrosted before cooking. Carefully remove the bird from the packaging. Rinse under cold running water inside and out and pat dry with kitchen paper. Allow 10-20 minutes to bring the bird to room temperature, that way the bird will cook more evenly and remains juicy. Season the bird at the last minute before cooking, sprinkle sparingly with salt and pepper inside and out. Cook in a preheated oven at 180°C / 360°F / Gas 4 for 25-30 minutes. Once the bird is cooked, leave in a warm place to rest for at least 10 minutes. This allows your product to relax and become moist and tender all the way through.

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