Warm smoked grouse salad with beetroot and wild mushrooms
How to make a declicious salad from last season's old grouse
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Cooking tools:
- Roasting pan
- Roasting rack
- Aluminum foil
- Zip-top bag
- Refrigerator
- Freezer
- Matches
- Stove
- Skillet
- Cutting board
- Chef's knife
- Paring knife
- Peeler
- Mortar and pestle
- Measuring spoon
- Mixing bowl
- Tongs
Ingredients
- 4 grouse breasts
- Sea salt and peppercorns
- 50g (2oz) butter
- 1 tbsp balsamic vinegar
- 12 small peeled shallots
- 100g (31⁄2oz) chanterelles
- 2 large cooked beetroots
- 2 handfuls salad leaves
- 2 tbsp vinaigrette (or other dressing)
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