Red grouse by sheep. Conservation measures taken on foot of the judgment have seen the population in the area double from 400 to 800. The red grouse is considered a game bird and is shot in large numbers during the shooting season which traditionally starts on August 12, known as the Glorious Twelfth. There is a keen competition among some London restaurants to serve freshly killed grouse on August 12, with the birds being flown from the moors and cooked within hours. Shooting can take the form of 'walked up' (where shooters walk across the moor to flush grouse and take a
Red grouse the subject generates a lot of media attention in relation to grouse moors and shooting. In recent decades the practice of using medicated grit and direct dosing of birds against an endoparasite, the strongyle worm or threadworm ("Trichostrongylus tenuis"), has become part of the management regime on many moors. The flavour of grouse, like most game birds, develops if the bird is hung for a few days after shooting and before eating. Roasting is the most common way to cook a grouse. "The Cookery Book of Lady Clark of Tillypronie" (1909) has 11 recipes for using grouse. The recipe "To