Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

The flavor of old grouse is fantastic but tough as old boots so here is a recipe to reap the benefits without the shoe leather. The original recipe cooks for 4-6 hours, adding more stock after 2 hours but unless your grouse died of arthritis or you have lost all your teeth and can’t afford false ones, I think this is de trop.


For the suet pastry dough

  • 3⅓ cups all-purpose flour
  • pinch of salt
  • 1 pound


For the suet pastry rub the flour, salt, and suet together and add enough water to form a dough—this can also be done in a food processor. Strip the meat from the grouse and chop it, together with the skirt into cubes. Dust with the seasoned flour. Line a 2-cup pudding basin or ovenproof bowl with two-thirds of the pastry dough. Fill with the meats, the onion, and the mushrooms. Add the alcohol