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A fowl-like game bird of the family tetraonidae, common in Northern Europe, and more particularly in Scotland. The Red Grouse (lagopus scoticus) is the most common British variant (see photograph); but its cousins ptarmigans and capercaillie are also found. The shooting season is from August 12th to December 10th. Young grouse are best simply roasted, (190°C/375° for 35 minutes); older birds are better casseroled. See 'Capercaillie'; 'Ptarmigan'