Antony's 15 minute grouse recipe makes a special and relaxed supper that can be served to friends.
Fry the seasoned birds skin-side down in half the butter until brown, flip over and place into a preheated oven to 200C/400F/Gas mark 6 for 8 minutes.
Meanwhile heat a non-stick frying pan and fry the bacon until crispy, remove and keep warm. In the same pan-fry the bread on both sides in the bacon fat until golden, then remove and keep warm.
In another pan cook the shallot and thyme in the remaining butter over a medium heat until soft but not brown; increase the heat and add the chicken livers (if you wish you can use the grouse liver as well), and cook for a further 2 minutes. Season to taste. Remove and place on top of the fried bread. Add the Calvados, redcurrant jelly and chicken stock to the chicken liver pan heat until the redcurrant jelly has melted and the liquid has reduced by half. To serve, place the grouse on top of the chicken liver and pour over the sauce. Serve with crispy bacon.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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