Roasted grouse with root vegetables
Roasted grouse with root vegetables is a classic British game dish featuring young grouse, a small wild bird, roasted with hearty root vegetables like potatoes, carrots, and parsnips. It is a traditional autumn meal, often associated with the 'Glorious Twelfth' (August 12th), which marks the start of the grouse shooting season in the UK. The preparation typically involves roasting the bird whole alongside the vegetables, allowing the flavors to meld beautifully.
🍽️ Nutrition at a glance
This dish is high in protein from the lean grouse meat and provides a good mix of complex carbohydrates and fiber from the root vegetables. A typical serving offers a rich source of B vitamins (especially niacin and B12), iron, and selenium, with a calorie ballpark of around 450-550 kcal per serving.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 45 g |
| Carbs | 30 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 300 mg |
| Potassium | 650 mg |
| Iron | 3.5 mg |
| Niacin (B3) | 12 mg |
| Vitamin B12 | 2.8 µg |
| Selenium | 25 µg |
| Phosphorus | 380 mg |
| Vitamin A | 800 µg RAE |
| Zinc | 3.2 mg |
Per 1 whole roasted grouse with 150g roasted root vegetables (approx. 350g total) · estimated, varies by recipe
💡 What's interesting
Culturally, grouse is a prized game bird in the UK, and its short season makes this dish a seasonal delicacy. Nutritionally, grouse is exceptionally lean and high in protein, while the root vegetables contribute essential minerals like potassium and antioxidants, making it a nutrient-dense, balanced meal.
