Want to try one of Britain’s healthiest, most nutritious and delicious low-fat meats? If that’s a yes, then give grouse a try this season.
Philippa Davis, international private chef and food writer, is a huge fan of grouse and enjoys using it to create fresh and healthy recipes, including this one.
- 4 Grouse breasts
- Grouse marinade
- 2 tsp Runny honey
- 2 tsp Balsamic vinegar
- 2 tsp finely chopped thyme
- 2 tsp extra virgin olive oil
- 2 tsp olive oil for cooking
- 4 Ripe figs cut into quarters
- 200 grams cherry tomatoes cut into halves
- 300 grams green beans lightly blanched
- 1 small bunch watercress
- 10 grams mint leaves
- 10 grams parsley leaves
- 10 grams dill roughly chopped
- 200 grams ricotta
- 80 grams skin on almond roughly chopped
- 1 dsp Balsamic vinegar
- 1 dsp runny honey
- 3 dsp extra virgin olive oil
- In a bowl whisk the grouse marinade ingredients together with some salt and pepper. Spoon out into a flat dish and lay the breasts flesh side down. Leave for 30 minutes.
- In a large bowl toss the figs, tomatoes, beans, watercress and herbs together with half of the dressing then place in piles on your serving plates.
- Divide the ricotta and almonds over the salads.
- Add the 2 tsp of olive oil into a frying pan on a medium/high heat. Cook the grouse breasts for about 2 minutes each side. Grouse breasts are best served pink, starting skin side down. Take of the heat and rest for 1 minute before thinly slicing and adding to your salad
Compared with chicken, wild game is far higher in protein and selenium and lower in calories. Grouse is perfectly paired with: Flor Penalva Reserva Dao Tinto, £10.70 per bottle