With Glorious Twelfth on the horizon, grouse is the bird of the moment. For a tasty twist on a classic summer salad, put them to good use in an inventive way utilising in-season raspberries (trust us!), perfect for enjoying in the garden or on the grouse moors. Enjoy! x




– 1 grouse
– 1 clove garlic
– 1 teaspoon fennel seeds
– splash olive oil
– 300ml chicken stock
– Handful lardons (or 4 rashers streaky bacon snipped) cooked until crispy, Homemade croutons (can be gluten free)
– Toasted pinenuts
– Mixed salad leaves
– good teaspoonful chopped fresh tarragon
– 3 soft boiled quails eggs
– 6 raspberries (halved)
– Homemade salad dressing with a splash of raspberry vinegar added
– Carrot ribbons
– Shredded mange tout
– Pumpkin seeds


Pound the garlic with the fennel seeds in a pestle & mortar adding a pinch of salt and a little olive oil to a paste Rub inside the grouse.

Brown the grouse all over, in a small oven proof casserole – Add stock and turn grouse breast side down – cover (place lid on) – bring to boil – in oven 140 for approx 1.5 hrs (slow pot roast) until very tender & pulls off the bone (Leave to cool in stock)

Take out and shred meat and carefully mix with the rest of the ingredients, drizzling some of the vinaigrette over.

Garnish with some micro herbs / cress.