Grouse and steak pie

Wild & Game


2 grouse, cleaned & trimmed
500g diced braising steak
3⁄4 bottle red wine
2 onions, sliced
4 beef stock cubes
2 tbs redcurrant jelly
2 tsp gravy granules
450g puff pastry

Serves 6-8

Season and lightly brown the steak in a skillet or shallow frying pan, then transfer to a casserole. Add the red wine, onions, stock cubes and enough water to cover. Place both grouse, breast side down on top of the meat. Cover the casserole and cook gently in the oven at 160 ̊C.

Check after an hour to see if the birds are tender; if so, lift out to cool. If not, return to cook for a further 30 minutes before removing them. Continue to cook the steak for another hour or until tender. When the steak is tender, add the 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 160 ̊C for 45 minutes to an hour, and serve with potatoes and seasonal vegetables.