Wood-fired grouse, corn­bread and char­grilled let­tuce

Shooting Gazette - - Shoot brief­ing -

SERVES FOUR PEO­PLE Sea­son the grouse and cook over a hot wood-fired bar­be­cue for ap­prox­i­mately two min­utes each side.

Re­move from the bar­be­cue and al­low to rest for a fur­ther two min­utes. Split the let­tuce in half length­ways and place into a hot pan un­til a lit­tle charred. Lastly, bar­be­cue or bar-mark the corn­bread. Place the grouse, charred let­tuce and corn­bread on the plate, driz­zle over a lit­tle oil and serve.

is the devel­op­ment chef for Game-to-eat (ga­me­toeat.co.uk)

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