Ingredients

Very young grouse
Melted butter
Maitre d’hotel butter
Salt and black pepper
Grilled mushrooms
Straw potatoes

Method

Cut the birds in half and wipe the inside with a damp cloth.

Season the birds with salt and pepper and brush well with melted butter.

Place the birds in a buttered grill pan and grill under a very hot grill for about 8 minutes each side, brushing with more butter when necessary.

The birds should not be over-cooked.

Serve with maitre d’hotel butter on top of each half.