Grouse Pate


  • 1 old grouse.
  • 50g butter.
  • 50g bacon or pork dripping.
  • 1 smoked bacon rasher.
  • 1 teaspoon cranberry jelly or sauce.
  • 75ml gin.
  • 6 juniper berries, crushed.
  • Salt and pepper.

To decorate – juniper berries and melted butter.


  1. Cut the flesh off the grouse and dice it. You can use the carcass for stock.
  2. Saute the grouse meat and rasher in the butter or dripping over a brisk heat, until just done and slightly pink inside.
  3. Transfer to the food processor and whizz until finely ground.
  4. Pour the gin into the pan and cook until well reduced then add the other ingredients.
  5. Add to the ground-up grouse and process until really smooth.
  6. Spoon into an earthenware dish, cover with melted butter and decorate with juniper berries.
  7. Refrigerate for 2-3 days before using or freezing.

Serve with crisp oatcakes.

This Prue Coats’ recipe is very easy to follow and is an excellent way to use up an old grouse.