Eat Wild, the campaign run by the British Game Assurance, has kindly provided another delicious recipe to feature on our website. You’ve never tried grouse like this before. This delicious Jamaican inspired marinade helps to give the grouse a really interesting kick.

Serves: 2
Prep Time: 5 hours
Cook Time: 20 minutes

For the marinade:

  • 1x Medium onion, finely chopped
  • 500g Spring onion
  • 1x Hot pepper, finely chopped
  • 3tbsp Soy sauce
  • 1tbsp Oil
  • 1tbsp Cider vinegar (or white vinegar)
  • 2tsp Fresh thyme leaves
  • 2tsp Sugar
  • 1tsp Salt
  • 1tsp Jamaican pimiento (or ground allspice)
  • 1tsp Ground black pepper
  • 1tsp Ground nutmeg
  • ½tsp Ground cinnamon
  • Dash Hot sauce (optional)
  • 2x Whole grouse

For the coleslaw:

  • 1-2tbsp Dijon mustard
  • 2-4tbsp Honey and/or brown sugar (combined)
  • ½x Jalapeño pepper, minced
  • 2tbsp Red wine vinegar (or freshly squeezed lemon juice)
  • 1tsp Garlic, minced
  • 1tsp Caribbean hot sauce (adjust to taste)
  • 2040g Napa savoy, green and/or red cabbage, cored and shredded
  • 1x Large ripe mango, peeled and sliced/julienne
  • 340g Carrots, shredded
  • 2-3 Spring onion, diced
  • 32g Parsley leaves, minced
  • 64g Nuts - almonds, sunflower seeds
  • White pepper to taste
  • Salt to taste


  1. Combine the marinade ingredients in a blender until smooth. Depending on the size of the blender, this may need to be done in batches.
  2. Put the grouse in a bag or small container and add the marinade. Leave it in the fridge for 4-6 hours. Once marinaded, remove the grouse, and dry with kitchen roll.
  3. Roast the grouse for 15-20 minutes at 180°C, basting well. For a pink centre, heat to a core temperature of 58°C. Allow to rest, then serve with the coleslaw.
  4. Combine the honey, hot sauce, mustard, white pepper, garlic, vinegar, lemon, jalapeño, and olive oil in a jar or bowl to make the dressing. Shake hard for about 2 minutes to emulsify, and then set aside. Be sure to shake it well before each future use.
  5. Arrange the cabbage, coleslaw, carrots, spring onions and mango in a bowl. Just before serving, add the dressing and toss to coat. Springle with parsley and almonds.

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