BBQ grouse recipe with sourdough and charred leaves

Sourdough is more digestible than standard loaves of bread and more nutritious too. It also goes perfectly with barbecued pheasant!

BBQ grouse with sourdough and charred leaves

Ingredients

• 8 grouse breasts
• 8 pieces of sourdough (available in good supermarkets) or here’s a recipe 
• 4 chicory
• 2 radicchio
• 10g fresh chopped chives
• Lemon oil
• Cornish sea salt
• Milled black pepper

Method

• Season the grouse and cook over hot BBQ for two minutes each side
• Remove from the BBQ and allow to rest for a further two minutes
• Split the chicory in half lengthways and BBQ until a little charred
• Also BBQ the radicchio leaves Lastly BBQ the sourdough
• Place the grouse and charred leaves on the bread and drizzle over a little lemon oil and chopped chives to serve

This recipe is included in a free, new and inspirational wild game recipe booklet, which comes courtesy of the Countryside Alliance’s Game to Eat initiative.

As Game to Eat says: “Incorporating the best of British wild game these specially created recipes will take you on a journey of luxurious ingredients and exquisite tastes, leaving the reader craving their next wild game meal. The booklet includes the traditional roast pheasant and partridge recipes all the way through to more modern pheasant nuggets, duck croquettes and delicious BBQ grouse.”