Preparation info
  • Serves


    • Difficulty


Appears in

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!


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


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