Richard Corrigan’s roast grouse and foie gras pie – Luxury London

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