Grouse with Cavolo Nero & Red Wine Gravy

Name: Grouse with Cavolo Nero & Red Wine Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1-2
Ingredients: 2 tender young oven-ready grouse; 4 rashers streaky bacon; 2 sprigs thyme; 1 tablespoon butter; 1 tablespoon flour; 250g cavolo nero; 1 tablespoon redcurrant jelly; 500ml chicken stock; 200ml red wine

Rated 5.0 stars by 2 users

Author:

Drogo

Servings

1-2

Prep Time

10 minutes

Cook Time

20 minutes

If you're looking for an elegant grouse recipe to celebrate the game season, this classic combination of roast grouse, cavolo nero and rich red wine gravy is hard to beat. The deep, distinctive flavour of grouse pairs beautifully with earthy greens and a luxurious sauce, creating a restaurant-quality dish that's perfect for autumn and winter dining.

When learning how to cook grouse, it's important to remember that this prized game bird requires careful cooking to preserve its tender texture. For this dish, we like to wrap the grouse in streaky bacon to keep the meat beautifully moist while adding an extra layer of savoury flavour. Alternatively, you can simply rub the skin generously with butter before roasting for crisp, golden results.

One of the key factors when deciding how to cook grouse is the bird's age. Young grouse, like the one used in this recipe, require very little cooking time to remain tender and juicy. Older birds generally benefit from slightly longer cooking or slower methods to help develop their rich flavour while maintaining tenderness.

Grouse with Cavolo Nero and Red Wine Gravy

Ingredients

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Directions

Preheat the oven to 220C.
Combine the chicken stock, red wine and redcurrant jelly in a saucepan and reduce vigorously until you have around 200ml left - it will look a little syrupy at this point. Set aside.
Rub the butter and flour together until you have paste and roll into a ball. Set aside.
Heat a generous slice of butter in a frying pan and sear the grouse on both breasts until golden - a couple of minutes.
Wrap the grouse in bacon and stuff with thyme then place in a roasting dish and put into the oven breast side up for 15 minutes.
Remove to a plate, cover loosely and allow to rest for 10 minutes.
Cook the cavolo nero in boiling salted water until tender. Drain and top with a pat of butter.
Deglaze the grouse roasting tin with the red wine reduction and heat until bubbling. Add the butter and flour mixture and whisk until glossy. Taste and season and serve with the grouse and cavolo nero.

Recipe Note

Why You'll Love This Grouse Recipe

This traditional grouse recipe showcases one of Britain's finest seasonal game birds at its very best. The rich red wine gravy enhances the natural depth of the meat, while cavolo nero adds a slightly earthy bitterness that perfectly balances the dish.

Whether you're planning a special dinner party or making the most of the game season, this recipe delivers refined flavours with relatively simple preparation. Pair it with buttery mashed potatoes, roasted root vegetables or creamy celeriac purée for a truly memorable seasonal meal.

Grouse is naturally lean and packed with flavour, making it one of the most sought-after birds during the British shooting season. By cooking it carefully and serving it with classic accompaniments, you'll enjoy an authentic game dish that celebrates the best of autumn produce.

Recipe FAQs

How do you make the perfect roast grouse?

For the best roast grouse, cook the bird quickly over a high heat, especially if it's young. Wrapping it in streaky bacon or basting with butter helps keep the meat moist while developing beautifully crisp skin.

What sauce goes well with grouse with red wine gravy?

Grouse with red wine gravy is a timeless pairing. The rich, full-bodied sauce complements the gamey flavour of the bird and works wonderfully with seasonal vegetables such as cavolo nero, roasted carrots and celeriac.

How do you cook grouse breast?

When deciding how to cook grouse breast, avoid overcooking. The breast is best served slightly pink to retain its tenderness and delicate flavour. Resting the meat after cooking also helps keep it juicy.

What sides go well with grouse?

Classic accompaniments include mashed potatoes, roasted root vegetables, cavolo nero, braised red cabbage, wild mushrooms and seasonal game sauces. These ingredients perfectly complement the rich flavour of grouse.

Is grouse a good choice for game recipes?

Absolutely. Grouse is one of the finest birds featured in traditional game recipes, prized for its rich flavour, lean meat and versatility. It pairs beautifully with earthy vegetables, robust sauces and autumnal ingredients, making it a favourite throughout the game season.