Don’t grouse about your Sunday dinner – try this

Just the two of you this Sunday? Rather than juggling pots and pans over a complicated roast, serve something delicious yet simple.

As part of Great British Game Week (19–25 November) Eat Wild is challenging the nation to think differently about game – and it’s starting in the kitchen.

Today is the last of our seven recipes, courtesy of Eat Wild, and this pan-fried grouse looks really impressive and is surprisingly easy to make. Smother it in that creamy Albert sauce and pair with a full-flavoured red wine.

Served with pretty purple carrots, a simple puree and creamy Albert sauce, this lightly herby, pan-fried grouse looks like something straight from a restaurant kitchen. You’ll need to set a bit of time aside, but it’s easy to cook – try it on a Saturday night.

To buy assured British game online and start cooking, visit eatwild.co.