Grouse Young (oven ready) Guineafowl Ideal slow cooked or pot

Ideal slow cooked or pot roasted

Muntjac is regarded by many as the best eating venison while others prefer the lamb like flavour of the Chinese Water Deer

roaming the coastal marshes and forests of Suffolk

flavoursome meat works well with Mediterranean flavours and fresh herbs

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

Grouse Young (oven ready) Guineafowl Ideal slow cooked or potSeason: 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.