Grouse, steak and pigeon pie

Yield: 4 servings

Measure Ingredient



Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Serves 4 METRIC/IMPERIAL U.S. 2 medium grouse 2 225 g/8 oz tender steak such as rump or boneless ½ lb sirloin the breasts of 2 pigeons 3 rashers lean bacon 3 slices 2 shallots 2 100 g/4 oz mushrooms ¼ lb 2 hard-boiled eggs 2 fine sea salt and freshly ground black pepper 200-300 ml/⅓-½ pint stock ⅞-1¼ cups short pastry, made with 225 g/8 oz (1 ¼ cups) flour beaten egg to glaze A variation of this dish uses hare and lamb's kidneys. Preheat the oven to 200-C/400-F/Mark 6. Cut the grouse into joints. Slice the steak into strips. Beat the skinned and boned pigeon breasts and cut each in half. In a deep pie dish or casserole, make a layer of grouse, then steak and then pigeon. Scatter over the diced bacon, sliced shallots, quartered mushrooms, sliced eggs, and salt and pepper to taste.

Repeat the layering until the dish is full. Add enough stock to three-quarters fill the dish. Cover with the pastry, and make vents in the lid to allow the steam to escape, glaze with beaten egg and bake for 20-25 minutes. Reduce the oven temperature to 180-C/350-F/Mark 4 and bake for a further 1 ¼ hours. Cover the dish with damp grease-proof or parchment paper or foil, if it is browning too quickly. This pie can be served either hot or cold.

Submitted By SALLIE KREBS On 03-11-95

Similar recipes