Grouse is a lean bird, so needs to be cooked carefully to prevent it from drying out. It should be served pink, as this ensures that the moisture is retained in the flesh. If you have a whole grouse, don't discard the heart and liver as these can be pan-fried and eaten, too, perhaps on a slice of good sourdough toast.

How do you know when grouse is cooked?

You can tell whether they are cooked by presssing the breasts with your finger. They should be springy. If they're too soft, cook for a couple of minutes more. It is very important to rest the birds in a warm place for 10 minutes before serving as it lets the meat relax and the juices set.

What Colour is grouse?

The red grouse is a plump, dark brown bird, about the size of a small farmyard hen. Its mottled brown feathers provide good camouflage amongst the heather. It has pale-coloured, feathered legs and feet to help keep itself warm in winter.