Oven-ready whole bird from older grouse, expertly prepared by our butchers Wild-shot on Yorkshire heather moorlands, in season August to December Deeper, more developed flavour than young grouse, at a more economical price Best pot-roasted or slow-cooked in a casserole, curry or tagine One bird (approx 370g to 420g) serves one to two people Limited numbers available each season Overyeared grouse are the older birds on the moor: at least a year old, often the parents of the season’s young birds. A longer life feeding on heather and bilberries gives the meat a darker colour, firmer texture and even deeper flavour than young grouse, which is why these birds are a favourite of chefs who know their way around game. They benefit from slow cooking at a lower temperature. Pot-roast whole in stock and red wine, casserole with juniper and root vegetables, or build a rich curry or tagine where the bird’s character can carry bold spices. More economical than young grouse, with arguably more flavour for the money.
