Grouse Pie by Richard Corrigan of Corrigan’s, Mayfair
Cook at Home
Looking a little ahead to warm summer days and Glorious Twelfth (the twelfth day of August and official start to the shooting season for red grouse) – we bring you this sensational pie recipe from celebrated Irish chef Richard Corrigan.
Corrigan’s Mayfair is renowned for serving some of London’s best British and Irish-sourced game, and here we provide you with the opportunity to give it a try at home!
For the pie filling
- 2 grouse
- 200g button mushrooms, washed
- 8 shallots, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 6 Savoy cabbage leaves, blanched and stalks removed
- 150g foie gras
- 100ml Madeira
- half pint veal stock
- salt and pepper
- 100ml olive oil
- 50g butter
- 3 egg yolks
- 25g mirepoix
- 25g carrots
- 25g celery
- 25g shallots
- 25g leek
For the pastry
- 250g strong flour
- 125g back fat, minced
- 20ml iced water
- 1 tsp cracked black pepper
To make the pie filling
- Remove legs and breast from the bone with the livers and heart, roast the bones and leave to one side.
- Seal the breast in butter, 1 minute on each side. Place on a cooling tray to rest.
- Caramelise the mushrooms in a large heavy pan, then place on a chopping board and chop until fine.
- Place the shallots and garlic in a pan and cook until soft.
- Next, add the chopped mushrooms and half the Madeira and cook until dry. Leave to cool.
- Chop the grouse bones and put in a pan with the mirepoix and a little oil and caramelise.
- Add the Madeira and cover with the stock.
- Cook for one hour then pass through a fine sieve into a clean pan.
- Next add the grouse legs and braise slowly for 1 and a half hours or until the leg meat is soft.
- Take the liver and heart from the grouse and chop. Add to the mushrooms.
- Heat a pan and cut the foie gras in half, colour on both sides.
- Season and remove from the pan – any fat left in the pan should be added to the mushrooms.
To make the pastry
- Combine the ingredients together and clingfilm the mixture.
- Leave in the fridge for one hour.
To make the pies
- Using a large square of clingfilm, placed on a bench, put a cabbage leaf in the middle, then the mushroom mixture on top, then the grouse breast.
- Next, place a seasoned piece of foie gras on top of the grouse breast.
- Finally, add another grouse breast and a final layer of mushroom.
- Pull all four corners of the clingfilm together and tie.
- Leave in the fridge and repeat with the other grouse breasts.
- You should now have two large cabbage balls ready to cover in pastry.
- Remove the cling film from the cabbage.
- Roll out the pastry, cover with egg yolk using a pastry brush, particularly the sides.
- Place the cabbage ball in the centre, pull the pastry up and around to encase the cabbage.
- Remove excess pastry and place on a baking tray.
- Do the same with the rest of the grouse.
- Reduce the braising liquid by half or add a knob of cold butter. Remove the thigh bone from the leg and warm the legs in the sauce.
- Place the pies in a hot oven (230°c / gas mark 4) for 12 minutes.
- Remove and leave to rest on separate plates.
- Plate a spoonful of pickled red cabbage and place a leg on top.
- Cut the pies in half and place one on each plate.
- Spoon over the sauce, serve and enjoy.
Corrigan’s Mayfair, 28 Upper Grosvenor Street, London, W1K 7EH
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