Grouse is a rich, tasty, coarse meat that owes its flavour to the heather the birds graze on. It is generally found in the wilds of Scotland, Northern Ireland and on the heaths of northern England.
Try wrapping grouse breasts in bacon (to keep them moist) and serving the meat cooked in its own juices, with wild rice and dark green leaves such as watercress or kale on the side. Or braise a jointed grouse slowly in wine and stock with celery and onions and tuck into pastry for a comforting game pie. For a starter or snack, blend grouse meat into pâté and serve with Melba toast and redcurrant jelly. The birds can also be roasted whole.