Richard Corrigan’s roast grouse and foie gras pie
Put the effort in and this seasonal game pie is the ultimate dinner party showstopper
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at luxurylondon.co.uk.
Cooking tools:
- Fine-mesh sieve
- Pastry brush
- Rolling pin
- Kitchen scale
- Cooling rack
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Roasting pan
- Baking sheet
- Mixing bowl
- Plastic wrap
- Spoon
- Oven
- Stove
- Refrigerator
- Plate
Ingredients
- 2 grouse
- 200g button mushrooms (washed)
- 8 shallots (peeled and chopped)
- 2 cloves garlic (chopped)
- 6 savoy cabbage leaves (blanched and stalks removed)
- 150g foie gras
- 100ml Madeira
- 250ml veal stock
- Salt
- pepper
- 100ml olive oil
- 50g butter
- 3 egg yolks
- 100g mirepoix:
- 25g carrot (finely chopped)
- 25g celery (finely chopped)
- 25g shallot (finely chopped)
- 25g leek (finely chopped)
- 250g strong flour
- 125g beef fat (minced)
- 20ml ice water
- 1tsp cracked black pepper
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