20 minutes

1hr 35 minute


2Whole Grouse
Small knobButter
1 tbspOlive Oil
2x 1/4Lemon
2Bay leaves
2Thyme Sprig
300gChorizo Ring, thickly sliced
700gNew Potatoes, halved (or quartered if really large)
12Garlic Cloves, unpeeled but left whole
Large SplashDry Sherry
150mlChicken Stock
HandfulParsley Leaves, roughly chopped


Large, flameproof casserole dish

Preheat the Oven

Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and season the grouse all over

Brown the Grouse

In a large, flameproof casserole dish with a lid, heat the butter and some of the oil until sizzling, then spend a good 15 minutes browning the grouse well all over. Remove from the dish, and pop the lemon, 1 bay leaf and a sprig of thyme into each of the cavities. Set aside for later.

Prepare the Chorizo and Potatoes

Pour out the butter and replace with the remaining oil, then return the dish to the heat. Sizzle the chorizo for 5 minutes, until it starts to release its red oil. Throw in the potatoes, sizzle them until they start to colour, then add the garlic. 

Season and splash in the sherry, allow it to bubble down a little, then pour in the stock.

Cook the Chorizo and Potatoes

Cover the dish with the lid, then cook in the oven for 20 minutes.

Add the Grouse

Season with herbs, then nestle the grouse, breast-side up, among the potatoes and chorizo. 

Return the lid to the dish and cook in the oven for another 1 hour 15 minutes, or until the legs come easily away from the body.


Leave the grouse to rest for 10 minutes, then scatter with parsley and serve straight from the dish.

If you want to crisp up the skin, blast it quickly with a blowtorch.


Protein (100g)29
Calories (100g)127
Fat (100g)1
Cholesterol (100g)45
Selenium (100g)0.32

Blog Written by Let’s Eat Wild