Grouse on Toast

Name: Grouse on Toast
Yield: 2 portions
Ingredients: Salt and freshly ground black pepper, to taste; 2 slices peasant bread, about ¾ inch thick, lightly toasted; Salt and freshly ground black pepper, to taste; 2 grouse (12 to 14 ounces each), well rinsed and patted dry

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our friend Ariane Daguin gave us the inspiration, the preparation, and the grouse for this recipe. This is the way the French love it—whether you’re lucky enough to have wood grouse, black grouse, red grouse, or white grouse, this “less is more” preparation is best.

Ingredients

2 grouse (12 to 14 ounces each), well rinsed and patted dry
Salt and freshly ground black pepper

Main course

Method

Preheat the oven to 500°F.
Rinse the grouse well, and pat dry. Reserve the livers. Sprinkle the birds inside and out with salt and pepper.
Lay the bread slices in a shallow roasting pan, and the grouse on top of them. Place the livers alongsi