Grouse on toast with girolles recipe

Ingredients

• 2 oven-ready grouse, preferably with their livers (or if not, buy 120 g chicken or duck livers)
• 2 shallots, peeled and finely chopped
• 1 clove of garlic, peeled and crushed
• A couple of good knobs of butter
• 2 tbsp sherry
• A handful of dandelion leaves or small salad leaves, prepared and washed
• Salt and freshly ground black pepper
• 4 slices of white or brown bread cut 1 cm thick from a small bloomer-style loaf
• 120-150 g girolle mushrooms

• 1 tbsp cider vinegar mixed with 3 tbsp rapeseed oil

1. Clean the livers, cut them into evensized pieces and dry them on some kitchen paper.
2. Heat a good knob of butter in a frying pan and briefly fry the shallots and garlic for a minute or so without colouring.
3. Season the livers and add to the pan and continue to fry on a medium heat for 2-3 minutes, stirring every so often.
4. Stir in the sherry, then remove from the heat.
5. Preheat the oven to 220°C/Gas mark 7.
6. Rub the breasts of grouse with the remaining butter, season and cook them in the oven for 10-15 minutes, keeping them nice and pink.
7. Meanwhile, chop the liver mixture by hand or in a food processor as finely or as coarsely as you wish, tasting and seasoning again if necessary.
8. Heat a knob of butter in a frying pan and gently cook the girolles, seasoning them and turning them with a spoon during cooking.
To Serve
9. Toast the bread on both sides, then spread with the liver mixture.
10. Remove the breasts from the grouse, slice and arrange on top of the liver mixture.
11. Shred any leg meat from the birds and mix with the salad leaves and dressing, season and arrange on plates.
12. Place the toasts in the centre of each plate and scatter the mushrooms over.