Carpaccio of Young Grouse.


  • 1 grouse breast per person,
  • Olive oil
  • Lemon juice.
  • Cream of horseradish or freshly grated horseradish or wasabi.
  • Salt and ground pepper.


  1. Remove the breasts from the grouse, wrap in cling film and freeze for 40 mins.
  2. Remove from the freezer, unwrap the grouse and slice as thinly as possible with a very sharp knife.
  3. Arrange the slices on a dish and scatter with salt and ground pepper.
  4. Pour over some olive oil and some lemon juice and leave to stand for 10 mins.
  5. Dot with your chosen horseradish.
  6. Serve as a starter with a little rocket salad or on thin oatcakes as a canape.

This is a Clarissa Dickson Wright & Johnny Scott recipe from their new book “The Game Cookbook”.