Roast Jamaican Jerk Grouse with Caribbean Coleslaw


Prep Time
5 hours

Cook Time
20 minutes


Serving 2
  For the Marinade
1 Medium Onion, finely chopped
1/2 cup Spring Onions, finely chopped
1 Hot Pepper, finely chopped
3 tbsp Soy Sauce
1 tbsp Oil
1 tbsp Cider Vinegar (or white vinegar)
2 tsp Fresh Thyme Leaves
2 tsp Sugar
1 tsp Salt
1 tsp Jamaican Pimento (or ground allspice)
1 tsp Ground Black Pepper
1 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
dash Hot Sauce (optional)
  For the Grouse
2 Grouse, whole
above Marinade
  For the Coleslaw
1-2 tbsp Dijon Mustard
2-4 tbsp Honey and/or Brown Sugar (combined)
1/2 Jalapeño Pepper, minced
2 tbsp Red Wine Vinegar (or freshly squeezed lemon juice)
1 tsp Garlic, minced
1 tsp Caribbean Hot Sauce (adjust to taste)
2 tbsp extra-virgin Olive Oil
6 cups Napa Savoy, green and/or Red Cabbage, cored and shredded
1 Large Ripe Mango, peeled and sliced/julienne
1 cup Shredded carrots
2-3 Diced Spring Onions
to taste White Pepper
1/4 cup Parsley Leaves, minced
1/2 cup Nuts - almonds, sunflower seeds
to taste Salt

Prepare the Marinade

Combine the marinade ingredients in a blender until smooth. Depending on the size of the blender, this may need to be done in batches.

Marinade the Grouse

Put the grouse in a bag or small container and add the marinade.


Leave in the fridge for 4-6 hours. Once marinaded, remove the grouse, and dry with kitchen roll.

Cook the Grouse

Then roast the grouse for 15-20 minutes at 180°C, basting well. For a pink centre, heat to a core temperature of 58°C. Allow to rest, then serve with the coleslaw.

Prepare the Coleslaw Sauce

Combine the honey, hot sauce, mustard, white pepper, garlic, vinegar, lemon, jalapeño, and olive oil in a jar or bowl to make the dressing.


Shake hard for about 2 minutes to emulsify, and set aside. Be sure to shake it well before each future use.

Serve the Coleslaw

Arrange the cabbage, coleslaw, carrots, spring onions and mango in a bowl.


Just before serving add the dressing and toss to coat. Sprinkle with parsley and almonds.


You may chill at this point – serve when ready.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Grouse recipes