Grouse Pie

Name: Grouse Pie
Yield: Serves 2 people
Ingredients: beaten egg, for glazing; enough rough puff pastry or regular pie dough to cover the pie; 1 tablespoon sherry; salt and pepper; 2 ounces bacon, finely chopped (about ¼-⅓ cup); 2½ cups game stock; 1 pound rump or round; 6 juniper berries, crushed; pinch of nutmeg; pinch of mace; 2 hard-boiled eggs, cut in half; brace of old grouse

Preparation info

Serves
2
people

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a good pie for using up old grouse. The addition of steak to such pies stems from the Georgian age and enriches the gravy. It doesn’t do much for the steak, which I tend to discard, but then I do like my steak so a good vet can bring it back to life!

Ingredients

brace of old grouse
1 pound rump or round
2½ cups game stock

Autumn
Summer
Pie

Method

Preheat the oven to 325°F.

Divide the grouse into quarters, and cut the steak into 1-inch cubes. Arrange the grouse and the steak in a 2-quart deep pie dish, add the stock, and scatter the bacon and hard-boiled eggs on top. Add the spices, juniper berries, and season with salt