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 for the grouse:
Remove your grouse out of the packaging, pat dry and bring to
Pre heat a griddle or heavy based frying pan until it sizzles
when you add a drop of oil.
Season the breasts with sea salt and black pepper just prior to
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.
Press the breasts with your thumb, they should have a slight
spring to touch and a core temperature of 52°C before resting.
Leave to rest in a warm place for a couple of minutes before
carving at a angle into thin slices.
Method for the Mushrooms:
Sauté the mushrooms in a knob of butter with the shallot and
garlic until all the juice evaporates.
Add a splash of madeira and cook until all moisture has
Pop onto a clean chopping board and roughly chop the
Season to taste and add a few fresh thyme leaves, keep
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.