Summer grouse ratatouille
If you’ve got a garden full of courgettes and tomatoes, there’s no better way to celebrate the Glorious Twelfth and the start of the grouse season than with a colourful ratatouille. Summer in a bowl, this recipe uses grouse breasts, and can be prepped and cooked in around 20 minutes.
Instructions
- Season the grouse and fry in a hot pan for 2 minutes on each side.
- Remove from the pan and allow to rest for a further 2 minutes.
- Saute the aubergine, courgettes and peppers and then add the tomatoes and tomato sauce.
- Add the peas, fresh basil and season well.
- Spoon the sauce into the bowl and place the grouse on the top and garnish with a few pea shoots and serve.
Thank you to Game-to-eat for sharing this recipe with us.
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