poultry

Grouse

500 g1 whole dressed bird (about 500 g)

typical dressed grouse ~0.5 kg; count means one bird

Nothing truly matches grouse's dark, gamey flavour; partridge is the closest bird.

• 
  Whole partridge

  Use the same weight as grouse. It is smaller and leaner, so brown quickly and check 10 minutes earlier; the flavour is gamey but milder.

• 
  Guinea fowl

  Use the same weight. It is leaner and milder, so add a little extra ghee or oil and cook 10–15 minutes longer until tender.

• 
  Bone-in chicken

  Use the same weight. It is much milder, so increase garam masala or black pepper slightly; cook until tender, about the same time or a little less.

• 
  Paneer

  Use 75–100% of the grouse weight. Cut into cubes and add in the last 10 minutes so it stays soft; the sauce will be richer and less gamey.

• 
  Potato

  Use the same weight. Peel and parboil for 10 minutes, then simmer for 20–25 minutes; it makes a filling curry but has no meaty texture.

• 
  Mushroom

  Use the same weight. Halve or quarter and sauté first, then simmer for 10–15 minutes; it adds savoury depth but a softer texture.

Grouse & Coco Bean Masala with Cobnut Crumble