Now that we’re well into grouse shooting season, try out this delicious grouse and steak pie recipe from Wild and Game. Grouse is considered the king of feathered game and is native to Scotland but is found across the UK.
Roast grouse, you may be surprised to learn, actually has around less than a third of the fat and twice the protein of roast chicken! The flavour of grouse is very strong and distinctive mainly due to their diet.
Whole grouse is now available to purchase from the website, shop online now.
Ingredients (serves 8 – 10 people)
- Diced braising steak
- 2 onions
- 2 whole grouse – cleaned and trimmed
- ¾ of a bottle of red wine
- 2 tbsp of redcurrant jelly
- 4 beef stock cubes
- 2 tsp of gravy granules
- 1lb of ruff puff pastry
- Salt and pepper to season
- Preheat the oven to 160C or gas mark 3. Season the steak and lightly brown in a skillet or shallow frying pan and then place in casserole pot. Add the red wine, onions, beef stock cubes and water.
- Place both of the grouse, breast side down on top of the meat. Put the casserole lid on and cook gently in the oven at 160C.
- Check after an hour of cooking to see if the birds are tender, if so, lift out to cool. If not, return to cook for a further 30 mins.
- Either way, return the steak to cook for another hour or until tender. When the steak is tender, add redcurrant jelly and a couple of teaspoons of gravy granules to help thicken the sauce.
- Spoon the steak into a pie dish. Strip the meat from the grouse and arrange on top of the steak. Spoon the remaining gravy juices from the pot over the grouse.
- When the mixture is cool, roll out the pastry and place on top. Bake at 160C for 45 mins to 1 hour. Serve with your favourite potatoes and seasonal vegetables.