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cooked grouse breasts on toast

Introduction

Grouse season is a Great British tradition, annually starting on the 'glorious 12th' of August. Traditionally roasted whole and served with game chips which can feel a little daunting to cook at home. Here we make the cooking really quick and easy, simply pan fry the breasts in a little foaming butter for a minute or so on each side, other ways to serve are tossed through a autumn salad dressed in hazelnut vinaigrette, chopped hazelnuts and raspberries or another favourite, brushed with a teriyaki glaze served with Japanese style rice.

Method

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