With bold herbs and spices and a delicate, flaky crust, this grouse recipe takes the classic pot pie we know and love to the next level.
One of the few exceptions, this recipe has to be highly seasoned. Cold leftovers of grouse are delicately prepared in this method.
- 2 turkey livers
- 6 legs of grouse
- 1 1/2 lbs. of forcemeat
- 1/2 tsp thyme leaves
- 1 1/2 cup bread crumbs
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- Salt, pepper and cayenne to taste
- Special pot pie pastry
Chop the turkey livers very fine, or rather grind them, also the meat of the grouse legs; add the breadcrumbs which should be fine, salt, pepper and cayenne to taste and the remaining spices. Mix all together and moisten with a little veal stock. Put in a pan and cook for 30 long minutes, keeping it moist and turning over often. Turn the mixture into a deep pie dish and cover with pastry and bake 35 long minutes in a moderately hot oven (350 degrees F). Cool before serving.
Special Pot Pie Pastry
- 3/4 cup lard or other shortening
- 2 cups sifted flour
- 1 tsp salt
- 5 tbsp water
- 1 egg, separated
Chop shortening coarsely into sifted flour and salt. Mix the egg yolk with the water and add to the dry mixture. Gather the dough together, roll to 1/2-inch thickness. Cut into a round shape and adjust on the top of the dish. Make several slashes to allow the steam to escape and brush the egg white.
Editor’s Note: The recipe was excerpted from The Derrydale Game Cookbook. This book and more wild game cookbooks are available in the Sporting Classics Store.
Like the hunting and fishing classics Derrydale published in the 1930s, this cookbook has only improved with time. This is a no-nonsense, practical guide to cooking virtually every kind of wild game with everything from simple recipes to gourmet level preparation. L.P. De Gouy is the author of the Pie Book, The Soup Book, Sandwich Exotica, The Derrydale Fish Cookbook and more. Buy Now
