Deutsch: Wildhuhn / Español: Urogallo / Português: Galinhola / Français: Gélinotte / Italiano: Gallo cedrone

Grouse in the food context refers to a variety of game birds that are prized for their meat in culinary traditions, especially in Europe and North America. These birds, which include species such as the red grouse, black grouse, and ptarmigan, are known for their rich, flavorful meat that is darker and more intensely flavored than that of domestic poultry.


Grouse are wild birds that inhabit wooded and moorland areas, with diets that contribute significantly to the distinct, gamey flavor of their meat. They are typically smaller than domestic chickens and have lean, firm flesh. The flavor of grouse meat can vary depending on their diet, age, and the specific species, but it is generally characterized by a deep, earthy taste that is highly valued among game bird enthusiasts.

Hunting grouse is a traditional activity in many parts of the world, particularly in the UK, where the grouse shooting season is a significant social and sporting event, beginning on August 12th, known as the "Glorious Twelfth."

Application Areas

Grouse is used in various culinary preparations:

  • Roasting: Whole grouse is often roasted and served with accompaniments such as game chips, bread sauce, and lingonberry jam.
  • Grilling and Frying: Breast fillets can be grilled or pan-fried for a quicker preparation.
  • Soups and Stews: Older birds, which can be tougher, are well-suited to slow-cooked dishes that allow their flavor to permeate broths and stews.

Well-Known Examples

Some well-known dishes that feature grouse include:

  • Roast Grouse: A traditional British dish, typically served with game chips (thinly sliced fried potatoes), watercress, and a rich gravy made from the bird's juices.
  • Grouse Soup: A hearty soup made from the carcass of the grouse, incorporating vegetables and herbs.

Treatment and Risks

When preparing grouse, it's important to consider the bird's age and condition. Younger birds are best suited for roasting or grilling, while older birds may require longer cooking times to tenderize the meat. As with all wild game, grouse should be properly handled and cooked to a safe temperature to prevent foodborne illnesses.

Additionally, the availability of grouse can be subject to hunting regulations and seasonal restrictions to ensure sustainable populations. These factors can also affect the price and availability of grouse in markets and restaurants.

Similar Terms

Similar game birds include pheasant, partridge, and quail, which share some characteristics with grouse in terms of habitat and culinary use but may vary in flavor and texture.


Grouse is a distinguished type of game bird, celebrated in culinary circles for its distinctive flavor and texture. It offers a taste of the wild and is a favorite in traditional game dishes, providing a unique and enriching culinary experience for those appreciative of game meat.


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