Grouse on Toast with Dandelion

Name: Grouse on Toast with Dandelion
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: 4 slices of white or brown bread, cut 1 cm thick, from a small bloomer loaf; 2 tablespoons sherry; 1 tablespoon sherry vinegar; salt and freshly ground black pepper; 3 tablespoons walnut oil; 1 garlic clove, peeled and crushed; handful of dandelion leaves or small other salad leaves, washed; a few knobs of butter; 2 oven-ready grouse, livers reserved; 2 shallots, peeled and finely chopped

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

If you’re a grouse lover, this little starter is a good way to make the deliciously rich meat go just that little bit further. You can, of course, serve other game, like wild duck, teal, widgeon or snipe, in this way. If the grouse giblets have been removed, buy 120g chicken or duck livers to use instead.

Ingredients

2 oven-ready grouse, livers reserved
a few knobs of butter
2 shallots, peeled and f

Europe
United Kingdom
Starter
Garnish
Summer
August

Method

Preheat the oven to 220°C/gas 7. Clean the livers, cut them into even-sized pieces and pat dry with kitchen paper. Heat a good knob of butter in a frying pan and briefly fry the shallots and garlic for a minute or so without colouring. Season the livers and add them to the pan. Fry ove