Grouse pie

Grouse are one of the most sought-after and highly-prized game birds.  They are often served roasted but a grouse pie is a particularly distinguished winter dish.  It seems to bring out the full flavour of the birds.  It is particularly good when prepared with old grouse.

Preparation Time: 15 Mins

Cooking Time: 130 Mins

Total Time: 2½ Hrs

Ingredients

For 4 servings…

1 brace            Grouse  - each divided into 4 (2 legs and 2 breasts) 

450 gms          Steak  - rump, cut into cubes   

60 gms            Bacon  - diced         

2                    Eggs  - hard-boiled   

60 cl               Stock  - game         

                     Pepper      

                     Salt          

                     Nutmeg     

                     Mace        

1 tbs               Sherry       

570 gms          Pastry  - puff          

To glaze the pastry

1                    Egg          

Method

Arrange the grouse pieces and steak in a 1½ litre pie dish, lay on the bacon and the hard-boiled eggs and add enough stock to cover (just).  Season with salt, pepper and spices.  Cover the dish with foil and cook at I70° for I½ hours.

Remove the pie dish from oven and turn the oven up to 220°C.  Allow the pie to cool slightly, add the Sherry, cover with puff pastry, paint this with the egg and bake for a further 30 mins.

Serve with creamed potatoes and green vegetables.

Wine recommendations

Deserved a good red wine.

Conventional

     Claret

Interesting

     Chinon

     Irouleguy

     Saumur-Champigny

Special

     Côte Rôtie

     Pauillac