Carpaccio of Young Grouse

StarterServes 4

With yesterday’s Glorious 12th hailing the start of the grouse shooting season for another year, why not put this delicious local game bird to good use with this Carpaccio of Young Grouse recipe from Norman Mackenzie, chef at the award winning Helmsley based Feversham Arms Hotel.



1 Young Grouse

10 ml Wharfe Valley Rapeseed Oil

½ Lemon

10 g Rock Salt

10 g Caster Sugar

20 g Bitter Dark Chocolate (70% cocoa, grated)

100 ml Pale Beer

1 Banana Shallot

8 Wild Horseradish Shoots

12 Wild Blackberries (soaked in Blackberry Wine, optional)

5 g Coriander Seeds

5 g Fennel Seeds

5 g Black Cracked Pepper

1 Sourdough Baguette (sliced 1 inch thick)


  1. Remove the breast from the grouse and sprinkle evenly with salt and sugar - leave to stand for one hour before rinsing with water and pat dry.
  2. Seal the meat in a very hot pan for a few seconds, until the skin is coloured.
  3. Mix the coriander seeds, fennel seeds and black cracked pepper together and then press both sides of the grouse into the mixture to cover.
  4. Tightly wrap the breasts in cling film and refrigerate for 3 to 4 hours.
  5. Remove from the cling film and slice as thinly as you can.
  6. Thinly slice the shallots and soak in the beer for 5 minutes before draining.
  7. Shred the wild horseradish.
  8. To serve, place an even amount of the sliced grouse breast on each plate and drizzle rapeseed oil and lemon juice around the plate.
  9. Scatter the shallots, shredded horseradish and chocolate around the plate along with 3 Blackberries cut in half.
  10. Toast the sourdough bread and serve on the side.