Lovely post, Fiona - makes me really miss blueberry season along the Ystwyth valley in the wilds of far west Wales now I'm back in London! I guess you know this, but when I did the cookery pages on The Field many moons ago, experience of the Yorkshire grouse-moors brought the info that grouse can either be cooked straight from the butts before rigor mortis sets in, or it's too late and you have to hang the birds in feather for at least a week - less in hot weather. Applies to all feathered game cept waterbirds (cook w'out hanging or they'll taste fishy).
Lovely post, Fiona - makes me really miss blueberry season along the Ystwyth valley in the wilds of far west Wales now I'm back in London! I guess you know this, but when I did the cookery pages on The Field many moons ago, experience of the Yorkshire grouse-moors brought the info that grouse can either be cooked straight from the butts before rigor mortis sets in, or it's too late and you have to hang the birds in feather for at least a week - less in hot weather. Applies to all feathered game cept waterbirds (cook w'out hanging or they'll taste fishy).
Late to respond - in keeping with the theme (!) - but a wonderful post once again.
Put in mind of this:
https://www.edwardawilson.com/biography-the-grouse-disease-inquiry-1905-1910/
(In the work of Edward’s wife Oriana)
An excellent read as always