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The British game season is now upon us

The British game season is now upon us

Wednesday, 20 August 2014 08:56:14 Europe/London

“The grouse are in no danger at all from people who shoot grouse” (Prince Philip, 1968)

The British game season is now upon us, as of the 12th of August, fresh British game produce will become readily available. One of the most heavily demanded game is the Grouse, praised for its succulent and mouth watering taste, this game bird has really taken off in the British meat market. With the Grouse game shooting only lasting 16 weeks, finishing on the 12th December, this highly sought after bird won' be around for long. Grouse shooting only occurs when there is a viable future population, as not to endanger the bird.

There a number of different species of grouse, all with their own unique traits and taste. With the Black Grouse, Red Grouse, Ptarmigan and the Capercaillie being the common species type. With the Red Grouse travelling at speeds of 80mph and low to the ground it is no wonder it is being praised as one of the most challenging game in the world to shoot, attracting the (self-titled) marksman shooters to the hunt.  

Game is a wild, natural and free range alternative to the usual domestic meats of beef, pork, lamb and chicken. With its high protein level and being low in cholesterol, game is considered the healthy alternative meats. With venison leading the way in this new era of meat, now commonly being found all year round and in many shops with sales of venison already having soared by 413% according to Kantar Worldpanel. With people’s opinion of venison changing, it’s no longer seen as stereotypical luxury food for the wealthy, but now a healthy alternative to the typical red meats. 

With the grouse being chefs favourite, discover why with your own recipe, all you need is;


  • 1 grouse cut into serving pieces
  • ½ cup of flour
  • ¼ cup of salt
  • ¾ teaspoon sugar
  • ¼ teaspoon allspice
  • ¾ teaspoon garlic
  • 1/8 teaspoon paprika
  • 2 tablespoons margarine


  • Mix Flour, salt, sugar, allspice, garlic and paprika in a wide bowl or pan
  • Dip grouse pieces into flour mixture to coat. Brown pieces in margarine over heat turning as needed
  • Add a small amount of water, cover, and simmer until tender, approx. 20-30 minutes depending on the size of the grouse. 


Grouse Facts!

  1. There are 18 species of grouse ranging from 1ft to 3ft long
  2. Around 250,000 grouse are shot in Britain during the game season
  3. The grouse is called ‘prairie chicken’ in America
  4. The grouse is one of the few animals that can survive in Arctic regions, due to its feathered legs toes and nostrils
  5. The male grouse use an elaborate courtship dance which has formed part of some folk dances in America and the Alps.
Posted in Foodie News By

george hixson

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