Grouse are small game birds the best of which is the red grouse, indigenous to Britain and Ireland. The best are considered to be the young birds shot at the beginning of the season, which still have downy feathers under their wings and are tender and moist. They will only need to hang for a day or two. They are usually roasted quite fast until pink and commonly served with watercress, bread sauce and gravy. They should not be overcooked. They are shot on heather moors from 12th August, the Glorious Twelfth, until 10th December, and are generally hung for 2-4 days.
