Grouse Corse lawnTASTE of Game has partnered with Corse Lawn House Hotel to celebrate the Glorious Twelfth with a fantastic recipe featuring red grouse.

Based on traditional roast grouse, with bread sauce and game chips, the dish heralds the arrival of the first of the game birds to come into season.

Taste of Game manager Annette Cole said: “We thought we would go traditional this year with game chips and bread sauce. Sometimes it is good to go back, there is something comforting about the old recipes.

“The start of the game bird season is always very exciting, it is great to have this healthy delicious meat back on the menu.”

Martin Kinahan, head chef of the Corse Lawn House Hotel, said: “Grouse is one of the most delicious things you can eat. If you are a fan of game, you should eat it at least once a year, towards the end of August, when it is at its very best.

‘When we serve grouse, we ask our guests if they would like their bird on or off the bone. If off, we just slice off the legs and breast and arrange on the crouton, we then keep the carcase to make our grouse stock to add to the gravy.”

Corse Lawn House Hotel is situated in the Severn Valley – between the Cotswolds, the Malverns and the Forest of Dean – within easy reach of Gloucester and Cheltenham.


Traditional Roast New Season Grouse with Game Chips, Gravy and Bread Sauce


1 Whole new season Grouse (oven ready)

100 grams button mushrooms (finely sliced)

10 grams butter (melted)

3 slices home cured streaky bacon

Salt and Pepper

Mix the mushrooms, butter and seasoning together then stuff and truss the grouse. Once this has been done, cover the breast with streaky bacon.

Roast the grouse in hot oven 250c for 25 minutes to cook till slightly pink and let it rest for five minutes.

Place on plate, return the grouse pan to the hotplate and add game stock and dry sherry to the pan, scrape the juices off the pan and reduce, season to taste, and pour over the bird. Serve on a crouton, spread with Grouse liver pate, and add bread sauce and game chips.

Garry Doolan

Garry Doolan is BASC’s deputy director of communications and public affairs. He has more than 20 years experience of journalism and the media. He joined the organisation in 2016 and is a keen shooter and beater, with his springer spaniel Quincy.

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