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Grouse is arguably the tastiest of game birds. Grouse includes: the Red Grouse of Scotland; the Blackcock or Black Grouse; the Capercaillie or Wood Grouse; and the Ptarmigan of northern Europe. In the USA, there are no true grouse but the Sage Grouse and Prairie Chicken are relatives. In general, grouse keeps well. Grouse can be roasted, broiled or grilled if young. Older grouse should be casseroled or braised.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.