Serves: 4

Difficulty: Medium

Preparation time: 30 mins (+6-12 hours)

Cooking Time: 20mins

Courtesy of the fantastic John Doe restaurant


  • 4 grouse
  • 2 bottles of beer
  • 5 lemons, halved
  • 24 bay leaves
  • 1 bunch flat-leaf parsley
  • 1 bunch thyme
  • 125ml clover honey
  • 1 clove of garlic
  • 200ml black peppercorns
  • 500g sea salt
  • 9L water


Put all of the ingredients into a saucepan and bring to the boil. Remove from the heat and allow to cool. Once cold pass and immerse the grouse for between 6 and 12 hours.

Take the birds from the brine and rinse under cold water for a couple of minutes.

Take a 150ml can and fill it ⅔ with your preferred beer. Impale the grouse on the can and cook in a hot oven for about 12-15 minutes depending on the size of the bird.

Remove from the oven and allow to rest on the case.

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