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