Roast grouse with liver and mushrooms

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the grouse

  • 1 bay leaf
  • 1 thyme sprig
  • 1 oven-ready grouse, about 400g/14oz
  • 4 rashers streaky bacon
  • 1 tbsp olive oil
  • 1 tbsp butter
  • salt and freshly ground black pepper
  • 25g/1oz watercress, to garnish
  • 200g/7oz bread sauce, to serve

For the mushrooms

  • 4 large Portobello mushrooms
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the liver

  • 25g/1oz butter
  • 6 chicken livers (about 150g/5½oz), cleaned
  • 1 garlic clove, sliced
  • 2 tsp thyme leaves
  • 50ml/2fl oz Madeira

For the toast

  • 2 slices sourdough bread
  • 2 tbsp butter
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