How to Cook Young Grouse Breasts On Toast

Name: How to Cook Young Grouse Breasts On Toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
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

15 mins
10 mins
easy
2

Recipe by

Jeff Baker

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

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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

Remove your grouse out of the packaging, pat dry and bring to room temperature.
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 cooking.
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.

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 gone.
Pop onto a clean chopping board and roughly chop the mushrooms.
Season to taste and add a few fresh thyme leaves, keep warm.

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.