Wild Game

Wild Young Grouse

Grouse season runs from 12th August to 10th December

Grouse is the finest and most prized of the game birds. This unique and special game bird is found in Britain alone.

With rich dark meat and deep almost wine like flavour grouse is truly spectacular. Grouse live on a complex diet of heather, bilberries and insects. They are as natural as a food can possibly come.

The grouse is so natural that they are all entirely wild. Only the land is managed. When there is a bad breeding season there is no shooting.

This is what makes the grouse such a special bird both to see and to eat.

Our local area the Yorkshire Dales is probably the most famous and prized area for grouse shooting in the world. Managed moorland is one of the most ecologically valuable landscapes in the UK, home to majestic and rare birds especially the curlew and plover.

Each wild grouse will feed 1

Build your box

Choose your cuts in a box from £95. Free meat in every box, free delivery.

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge, about 12 hours for most game.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Game birds and diced or minced game must be cooked until steaming hot all the way through, with no pink meat left.

Wild game can occasionally contain shot, so take care when eating.