How to Cook Young Grouse Breasts On Toast

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
cooked grouse breasts on toast

Ingredients

  • 2 Grouse breasts
  • Sea salt & cracked black pepper
  • Unsalted butter to cook
  • Splash chicken schmaltz or oil
  • Punnet mixed mushrooms
  • 1 clove garlic crushed
  • 1 banana shallot diced
  • Splash madeira or sweet sherry
  • Few fresh thyme leaves
  • Red wine sauce or a little classic vinaigrette
  • Mustard cress to garnish

cooked grouse breasts on toast

Method for the grouse

  1. Remove your grouse out of the packaging, pat dry and bring to room temperature.
  2. Pre heat a griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season the breasts with sea salt and black pepper just prior to cooking.
  4. Add a knob of butter and a little oil to the pan then sear the breasts on both sides over high heat, a couple of minutes in total until well coloured.
  5. Press the breasts with your thumb, they should have a slight spring to touch and a core temperature of 52°C before resting.
  6. Leave to rest in a warm place for a couple of minutes before carving at a angle into thin slices.

Method for the Mushrooms

  1. Sauté the mushrooms in a knob of butter with the shallot and garlic until all the juice evaporates.
  2. Add a splash of madeira and cook until all moisture has gone.
  3. Pop onto a clean chopping board and roughly chop the mushrooms.
  4. Season to taste and add a few fresh thyme leaves, keep warm.

To serve

  • Serve the mushrooms piled onto toasted sourdough with thin slices of grouse layered over, a scattering of mustard cress and the red wine sauce around. I like to drink a light red such as a Pinot Noir with this dish.

cooked grouse breasts on toast