Roast Grouse with Herby Spelt Risotto Recipe

Venison makes a really good stew and the nettle dumplings bring an extra wild element to this already rather wild Venison Stew with Nettle Dumplings.

10 Mins 20 Mins Easy Serves 2

Image: Game to Eat


  • 2 whole grouse
  • 50g diced onion
  • 100g pearled spelt (soaked in cold water for a few hours)
  • 500ml vegetable stock
  • 20g chopped fresh garden herbs (e.g. parsley, chives, chervil, etc)
  • Sea salt
  • Black pepper


  1. Preheat the oven to 200°C
  2. Season the grouse and sear in a hot oven-proof pan for a few minutes on each side.
  3. Transfer the pan to the hot oven and roast for 10 minutes. Once it’s cooked set the birds aside for at least 10 minutes to rest.
  4. Meanwhile, sauté the onion in a little oil until soft and translucent. Stir in the spelt and then add the stock. Bring to a simmer and cook for about 15 minutes until the spelt is cooked.
  5. Season the spelt well and fold through the chopped herbs.
  6. Remove the breast and legs from the grouse, then remove all the meat from the legs and slice the breast.
  7. To serve, spoon the spelt risotto onto the plates and arrange the grouse meat on top.

About this recipe

Roast Grouse with Herby Spelt Risotto Recipe

Recipe notes

This herby spelt risotto makes a great accompaniment to traditional roast grouse – it holds up well to the strong flavours of the grouse. Spelt is a great grain to use as an alternative to rice in risotto – but be sure to soak it in cold water for a few hours beforehand. The roast grouse with herby spelt risotto is delicious served with a herby green salad on the side, with a mustardy dressing spooned over.



This roast grouse with herby spelt risotto recipe is courtesy of the Countryside Alliance’s Game-to-eat campaign, which is dedicated to promoting wild British game meat.

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