Chicken and Grouse Pie

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 small roasting chicken
    • 1 fat grouse
    • 1 pint red wine
    • flour
    • ½ pound bacon, in 1 piece
    • ¼ pound butter
    • salt and freshly ground black pepper
    • ¼ teaspoon crumbled rosemary
    • ¼ teaspoon crumbled thyme
    • 12 button onions
    • 12 little chipolata sausages
    • 2 tablespoons olive oil
    • 3 hard-boiled eggs
    • flaky pastry
    • beaten egg yolk


    Cut chicken and grouse into serving pieces, and marinate for 2 days in red wine. Drain and dry pieces well. Sprinkle pieces generously with flour.

    Dice bacon and blanch it by placing it in cold water and bringing it slowly to a boil. Drain. Sauté bacon in butter until golden; remove bacon and sauté chicken and grouse pieces in remaining fat until golden. Pour over the juices of the marinade; add bacon bits, salt, freshly ground black pepper, and crumbled rosemary and thyme.

    Blanch onions in boiling water for 10 minutes; drain and add to casserole. Bring to a boil; reduce heat and simmer for 1½ hours, uncovered. If the sauce reduces too much, add more wine or a little boiling water. Cool.

    Sauté sausages in olive oil. Shell eggs and slice in quarters. Arrange pieces of chicken and grouse in a large deep pie dish around a pie chimney; top with sausages and quartered hard-boiled eggs, and pour in sauce, together with onions and bacon bits. Cover with flaky pastry; brush with beaten egg yolk and bake in a hot oven (450°F-M7) for 10 minutes. Lower heat to moderate (375°-M4) and continue baking for 15 to 20 minutes, or until pastry is golden brown.