Warm Grouse Salad

Warm Grouse Salad

By Annette Woolcock Published: September 2, 2016

• Yield: 2 Servings
• Prep: 10 mins
• Cook: 10 mins
• Ready In: 20 mins

This a great little dish which is very easy to make, it either be a starter or a lunch dish.

Ingredients

• 1 cold cooked grouse
• 4 rashers local dry smoked bacon
• 2 slices white bread
• 1 clove garlic
• 2 oz butter
• 2 tbsps rapeseed oil
• Assorted small salad leaves
• 1 Beetroot cooked
• Beetroot ribbons
• 1 tbsp white wine vinegar French Dressing
• salt and pepper French Dressing
• 1 tsp Dijon Mustard French Dressing
• 3 tbsps Ground nut oil French Dressing
• 1 clove crushed garlic

Instructions

1. Take the meat off the cooked grouse and cut into small cubes. Fry the bacon lightly until cooked but not too brown in 1 oz butter. Cut into small strips and keep warm. Cut the bread into 1 inch squares and fry in the bacon fat adding 1 tablespoon of rapeseed oil until golden. Remove from pan and keep warm.
   
2. Cut the cooked beetroot into small cubes. Arrange the small assorted lettuce in a long low dish or plate and scatter the beetroot on top
   
3. Put the remaining butter and oil into a frying pan, add the finely chopped garlic and cook until golden brown. Add the grouse and keep stirring until warmed through but not brown. Scatter onto the lettuce and beetroot ribbons along with the croutons and bacon. Sprinkle with the French dressing and serve.
   
4. French Dressing A jar to mix with a lid Mix white wine vinegar with salt and pepper in a jar. Put lid on and shake until salt dissolved. Add Dijon mustard and shake again Add oil and garlic and shake well
   

• Cuisine: Grouse
• Course: Salad
• Skill Level: Easy