Roast grouse, peach and feta salad

Roast grouse, peach and feta salad
Serves: 4
  • 150g marinated feta in oil, garlic and thyme (retain oil)
  • 2 tbsp rapeseed oil
  • 2 tbsp tarragon vinegar
  • 2 tbsp peach juice
  • salt and ground black pepper
  • 2 young grouse crowns
  • 50ml vegetable oil
  • 50ml butter
  • 1 sprig thyme
  • 1 clove garlic
  • 100g mixed baby leaves
  • 4 small peaches, stoned, cut into wedges and lightly seared
  • 50g red pear cherry tomatoes
  • pickled shallot rings to garnish
  1. Preheat the oven to 180C/Gas 4.
  2. In a small bowl, combine 2 tbsp of the oil from the marinated feta with rapeseed oil, tarragon vinegar and peach juice to make a vinaigrette.
  3. Season with salt and pepper and set aside.
  4. Season grouse inside and out. Heat oil in a pan and when hot add grouse breast-side down, sealing on all sides until golden.
  5. Add butter, thyme and garlic and baste meat.
  6. Place in the oven for 10 mins.
  7. Remove from oven and leave to rest for 8 mins.
  8. Put the salad leaves, peaches and tomatoes in a large bowl, dress with the vinaigrette and arrange on large serving plate.
  9. Once the grouse has cooled enough to handle, remove meat from the bone, slice and place on top of the salad.
  10. Crumble over feta and some pickled shallot rings if available, lightly season, drizzle over more dressing and serve.


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