Grouse pie

Name: Grouse pie
Yield: Serves 4
Cuisine: British
Ingredients: 100 g mirepoix, made up of 25 g carrots, 25 g celery, 25 g shallots, 25 g leek, all finely chopped; 100 ml Madeira; 8 shallots, peeled and chopped; 2 garlic cloves, peeled and chopped; unsalted butter; 200 g button mushrooms, washed; 2 grouse; vegetable oil; 3 egg yolks; 50 g butter; 1 tsp cracked black pepper; 250 g strong flour; 20 ml iced water; 125 g pork back fat, minced; 4 teaspoons of pickled red cabbage; 2 Savoy cabbage leaves, blanched and stalks removed; ½ pint veal stock; salt and pepper; 150 g foie gras; 100 ml olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I have been catching and cooking wild game and fish for as long as I can remember and am a great believer in seasonal, responsible eating from land and sea. At Corrigan’s Mayfair we specialise in game because I just love cooking with and getting the best flavour from it. During the season, you’ll find plenty of game dishes at Corrigan’s Mayfair, Bentley’s Oyster Bar & Grill and Virginia Park Lodge. This Grouse Pie has been a regular on our menu since we launched Corrigan’s Mayfair in 20

Ingredients

Europe
United Kingdom
Pie

Ingredients

Method