Grouse on Toast with Girolles

Name: Grouse on Toast with Girolles
Yield: Serves 4
Ingredients: 1 tbsp cider vinegar mixed with 3 tbsp rapeseed oil; Salt and freshly ground black pepper; 4 slices of white or brown bread cut 1cm thick from a small bloomer-style loaf; A couple of good knobs of butter; 2 tbsp sherry; 120-150 g girolle mushrooms; 1 clove of garlic, peeled and crushed; A handful of dandelion leaves or small salad leaves, prepared and washed; 2 shallots, peeled and finely chopped; 2 oven-ready grouse, preferably with their livers (or if not, buy 120 g chicken or duck livers)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

If you’re a grouse lover, this little starter is a good way to make the deliciously rich meat go that bit further. You can, of course, use wild ducks like teal, widgeon or snipe or partridge or pheasant. The girolles are one of the first late summer and autumn mushrooms and make this starter or snack a real little luxurious treat.

Ingredients

2 oven-ready grouse, preferably with their livers (or if not, buy 120 g chicken or duck livers)
2

Snack
Starter
Autumn
Summer

Method

Clean the livers, cut them into evensized pieces and dry them on some 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 to the pan and continue to fry on a medium heat for 2-3 minutes, stirring every so often.
Stir in