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Pan-Fried Grouse with Marsala Sauce and Wilted Kale
Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Roasted Grouse with Red Cabbage Purée, Celeriac, Kale and Blackberry Sauce
Rich grouse served with smooth red cabbage purée, earthy celeriac, kale, beetroots, and a flavorful blackberry and port sauce.
Roast Grouse with Pâté and Bread Sauce
Roast bacon-wrapped grouse served on pâté-topped croutons with a traditional creamy spiced bread sauce and a rich wine reduction.
Pan-Fried Grouse with Skirlie and Glazed Beetroot
Pan-fried grouse breasts served over savory oatmeal skirlie with caramelized beetroot and a rich red wine and rowan sauce.
Grouse with Roasted Pumpkin, Jerusalem Artichoke and Beetroot
Scottish grouse seared and roasted with seasonal root vegetables, served with a nutty hazelnut dressing and savory pan juices.