Sous Vide Grouse | Recipe by

Sous Vide Grouse with Maple Poached Quince and Thyme

Sous Vide Grouse with Maple Poached Quince and Thyme Game
  • COOK TIME: 6 Hours
  • PREP TIME: 1 Hour


  • 6 x Grouse Breasts, skin on
  • Zest of 1Tangerine
  • Pinch of Celery Salt
  • Sea Salt
  • Crushed Soft Pepper Corns
  • Hazelnut Oil
  • 2 Quince, peeled, cored and quartered
  • 6 tbsp. Maple Syrup
  • ¼ tsp Nutmeg
  • 2 tbsp. Chopped Thyme




Grouse is considered by many to be the king of game birds available on the glorious 12th august, the start of game season.


  1. Place the grouse breasts on a board and season with the tangerine zest, nutmeg, celery salt, salt and pepper then brush with hazelnut oil
  2. Place the grouse in a pouch. Seal and cook in a preheated water bath at 56 degrees for 45 mins
  3. In a bowl, combine the quince, maple, a pinch of nutmeg and orange zest
  4. Place the quince in a pouch and cook sous vide at 69 degrees for 6 hours
  5. To serve, take out the grouse and pat dry. Seal the breast in a hot sauté pan with a little oil then add the poached quince and brown it off. Season to taste and serve

Chef’s Tip –

Grouse matches really well with whisky and orange so why not add a touch of marmalade, a sprinkle of thyme and a spoon or two of whisky into the pouch.

Back to Recipes