Rich grouse is perfectly paired with sweet apple, fresh chicory, shallot and toasted pecans in our dinner party recipe. It definitely makes a dish with impact.
4 grouse breasts
1 tbsp olive oil, plus extra to serve
2 small eating apples, cored and cut into wedges
1 tbsp thyme leaves
1 tbsp honey
2 tbsp cider vinegar
2 slices brioche
1 head chicory, broken into leaves
1 shallot, thinly sliced
50g pecan nuts, toasted and roughly chopped
1. Season the grouse with salt and pepper. Heat the olive oil in a large non-stick frying pan, then fry the grouse breasts skin-side down for 3 minutes. Turn them over and cook for 2 more minutes. Remove them from the pan and transfer them to a board to rest.
2. Place the frying pan back on the heat and add the butter. When it foams, add the apple wedges and thyme, and cook until the apple is caramelised and starting to soften. Remove the apple, then add the honey, vinegar and any meat juices from the board, and swirl to blend. Remove the pan from the heat.
3. Lightly toast the brioche and place each piece in the centre of a plate. Toss the chicory, shallot and caramelised apple slices together in a bowl, and drizzle the sauce over them. Thinly slice the grouse breasts, toss into the salad, and pile on top of the toast. Top with pecan nuts and serve with a drizzle of olive oil.
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