Ingredients
Ingredients:
2 Grouse Legs
Meat from the body (everything excluding the Breast)
1 Grouse Heart
1 Grouse Liver
1 Banana Shallot
50 g Dripping
1 Rasher of Smoked Bacon
1 Bulb of Garlic
50 ml Gin
50 ml Port
50 ml Brandy
1 Sprig of Thyme
1 Sprig of Rosemary
50 g Butter
10 Juniper Berries (save 4 to decorate)
8 Tarragon Leaves
1 tbsp Rowan Jelly (or Cranberry Sauce)
Jack by the Hedge Leaves (optional)
Salt & Pepper to Season
Bay Leaf
Method
- Gather any meat from the legs and body, add the heart and liver, and roughly chop into small pieces.
- Add the meat and dripping to a hot frying pan and sauté for 10 minutes.
- Chop the bacon into small pieces and add to the pan with the shallot and garlic and continue to cook for a further 5 minutes.
- Once cooked, remove from the heat and blitz in a food processor until blended.
- In another pan, add the gin, port, brandy, juniper berries, thyme, rosemary, bay leaf and rowan jelly (or cranberry sauce) and bring to the boil. Reduce to a simmer and cook until the liquid is reduced by half.
- Pass through a fine sieve and then fold into the blended meat.
- Blend the mixture in the food processor until very smooth and season to taste.
- Divide the mixture into four ramekin dishes and place in the fridge to cool.
- When cooled, top with melted butter and decorate with a Juniper Berry and two tarragon leaves.