Grouse Young (oven ready) Guineafowl Bring to a boil and

Bring to a boil and stir until sugar and salt are dissolved

When cooked each slice provides a palate of three flavours - the two game bird meats and the stuffing in the middle

flavoursome meat works well with Mediterranean flavours and fresh herbs

roaming the coastal marshes and forests of Suffolk

Grouse Young (oven ready) Guineafowl Bring to a boil andSeason: August December Tender, good for roasting Feeds 1 (or 2 as a generous starter) Minimum weight 300g Dispatched chilled The royalty of early season game eating, a plain roasted young grouse has a tender and delicate flavour simply divine. The first bird of the game season full flavoured, and best enjoyed simply roasted to let the meat speak for itself. A plain roast grouse in August or September is one of Britain's great culinary privileges.