Grouse Carpaccio - The Game Cookbook – Clarissa Dickson Wright & Johnny Scott

1 grouse breast per person
Olive oil, lemon juice, salt and pepper
Cream of horseradish
Wasabi salt

Remove the breasts from the grouse, wrap in cling film and freeze for 40 mins. Remove from the freezer, unwrap and slice as thinly as possible with a very sharp knife. Arrange the slices on a dish and scatter with salt and pepper. Pour over some olive oil and lemon juice and leave to stand fro 10 mins. Dot with horseradish. Serve as a starter with a little rocket salad or on thin oatcakes as a canapé.

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