What better way to celebrate Glorious Twelfth than with a glorious grouse recipe? This schnitzel is a tasty twist on a classic German dish, served with a tangy salsa verde. I love to have this as a burger, using all of your usual toppings with the addition of the salsa verde as a sauce to hold it all together. It’s also great with mash and cabbage for more of a sit-down meal.




– 2 grouse (ideally young)
– 4 wholemeal pita breads
– Small wedge of parmesan
– 1 tbsp fresh sage
– 1 tbsp fresh thyme
– Handful of flour
– 2 eggs
– Sunflower oil

For the salsa verde
– 2 tsp chopped capers
– 4 chopped gherkins
– 1/2 clove of garlic
– 1 tsp Dijon mustard
– 2 anchovies
– Basil
– Parsley
– Mint
– 4 or 5 tbsp of olive oil


Take the breasts off the grouse and, using a rolling pin, tenderize them between two layers of cling film until they are 1/2 cm thick. Set aside.

Blend the pitas in a food processor, along with the parmesan and herbs. Put the flour on a separate plate or in a bowl, and in another bowl, beat the egg.

Dip the grouse in the flour, making sure it is totally covered, and shake off the excess. Then, put the grouse straight into the egg, letting the excess drip off before covering with the breadcrumb mixture. Make sure to get an even coating, pressing on the breadcrumbs if needs be.

Put the grouse schnitzel into the fridge for half an hour.

While the grouse is resting, place all the ingredients for the salsa verde in the blender and pulse slowly, adding olive oil to your desired texture. Some like it chunky, some like it smooth but it should be fairly thick. Place this in the fridge until ready to use.

Heat a big frying pan with a good flavourless oil (sunflower or groundnut), using at least 1/2 cm up the sides of frying pan. When the oil is hot enough, a small piece of bread will go golden in 30 seconds.

Carefully place the schnitzel into the pan one at a time – do not crowd the pan, as the oil temperature will decrease, and you will have soggy schnitzel!

Cook for 2 minutes on the first side, then 1 minute on the other side. Then, take out and place on kitchen roll, leaving to rest for 2 minutes.

Serve with a green salad and salsa verde.