Socks, Shots, and Savories: Grouse Recipes from Field to Fork, with a Twist of Comfort

When the winds whisper through the rugged moors and the excitement of grouse shooting fills the air, it’s more than just a sport – it’s a cherished tradition that connects us to the land. As the sun sets on a successful day, the real adventure begins: turning your hard-earned harvest into a mouthwatering meal. We’ll explore the journey from field to fork, celebrating the art of transforming freshly hunted grouse into delectable dishes that pay homage to the wild.

Socks On, Apron Tied

Before we delve into the art of cooking grouse, don’t forget the first step in this journey – donning your favourite House of Cheviot socks. These socks, designed with comfort and elegance in mind, connect you to the spirit of the moors even when you’re back in your kitchen.

The Harvest

As the echoes of gunshots fade away and the excitement wanes, you’re left with the harvest – a testament to your skill. The flavours of these birds are deeply rooted in the land they roamed and the food they foraged, promising a taste that’s truly unparalleled.

Plucking and Preparation

Before you dive into cooking, it’s essential to properly prepare the grouse. Plucking and gutting the birds are critical steps that should be done with care and attention to maintain the meat’s quality. Take your time to ensure the birds are cleaned thoroughly and ready for cooking.

Embracing Simplicity: House of Cheviot’s Classic Roasted Grouse

Start with a classic – House of Cheviot’s classic roasted grouse recipe. Just as our socks are crafted with love and precision, this recipe brings out the natural flavours of the game without overwhelming them. The marriage of juniper, thyme, and the rich, moist meat of the grouse creates a harmony that echoes the beauty of the moors.


  • 2 whole grouse, plucked and gutted
  • 4-6 juniper berries, crushed
  • A few sprigs of fresh thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil or melted butter
  • 4 slices of bacon


  1. Preheat your oven to 200°C.
  2. Rub the grouse with crushed juniper berries, thyme, salt, and pepper.
  3. Place a couple of thyme sprigs inside each grouse.
  4. Wrap each grouse with 2 slices of bacon.
  5. Heat the olive oil or butter over medium-high heat.
  6. Brown the grouse on all sides for about 2-3 minutes per side.
  7. Transfer to the preheated oven and roast for about 15-20 minutes.
  8. Remove from the oven and let the grouse rest for a few minutes before serving.
  9. Serve with seasonal vegetables and your favourite red wine.

Exploring Elegance: Braised Grouse with Wild Mushrooms

As the sun sets over the countryside, the need for warmth is met both by House of Cheviot’s cosy socks and our braised grouse with wild mushrooms recipe. This dish is like being wrapped in a blanket of flavour, with the wild mushrooms’ earthiness embracing the gamey essence of the grouse. The tender braise speaks of the patience required for both the perfect shot and the perfect meal.


  • 2 whole grouse, plucked and gutted
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mixed wild mushrooms, cleaned and sliced
  • 1 cup chicken or game broth
  • 1/2 cup red wine
  • 2 tablespoons butter
  • Fresh parsley, chopped (for garnish)


  1. Season the grouse with salt and pepper.
  2. Heat the olive oil over medium-high heat.
  3. Brown the grouse on all sides, then set aside.
  4. Add the chopped onion and sauté until translucent.
  5. Add the minced garlic and sliced wild mushrooms. Cook until the mushrooms are browned and any liquid has evaporated.
  6. Return the grouse and add the chicken or game broth.
  7. Cover and reduce the heat to low. Let the grouse braise for about 45-60 minutes, or until the meat is tender and easily pulls away from the bone.
  8. Once cooked, remove the grouse from the pan and keep warm.
  9. Stir the butter into the mushroom sauce to create a rich, velvety sauce.
  10. Serve the grouse with the mushroom sauce spooned over the top. Garnish with chopped fresh parsley.

Savouring the Moments

Once your dish is prepared, take a moment to consider presentation. Plating your grouse creation with care shows the respect you have for the journey from field to fork. A simple garnish of fresh herbs or a sprinkle of wild berries can add a touch of elegance to your dish, enhancing both its visual appeal and taste.

A Toast to Tradition

Just as House of Cheviot’s creations are crafted to be shared with family and friends, your culinary journey from field to fork should be enjoyed with loved ones. Invite friends, family, and fellow shots to your table, and let the stories of the moors weave together with tales of the kitchen. It’s a celebration of tradition, camaraderie, and the delicious rewards of a day well spent.

Grouse shooting isn’t just about the thrill of the chase; it’s a journey that culminates in a flavourful celebration of nature’s bounty. From the moment you pluck your game to the instant you take your first bite, the experience is a testament to the connection between the wild and the plate. With House of Cheviot’s favourite grouse recipes, every bite becomes a part of this timeless tradition, connecting you to the heart of the countryside, whether you’re standing on the moors or gathered round your dining table.

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