How to Cook your Grouse

With the Glorious 12th now over and having hung your Grouse for a minimum of 3 days, you should really be thinking of eating it. Here’s a slightly different way of cooking your Grouse which will go just as well with your Claret, red Rhône or Strine Shiraz/Cab. Ingredients Per grouse 2 un-smoked rashers of […]