Grouse Pate

Serves: 2

Difficulty: Medium

Preparation time: 25 mins

Cooking Time: 30 minutes (+1 day refridgeration)

• 1 old grouse
• 50g butter
• 50g bacon or pork dripping
• 1 smoked bacon rasher
• 1 tsp cranberry jelly orsauce
• 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.

Sauté 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 earthen ware dish, cover with melted butter and decorate with juniper berries.

Refrigerate for 2-3 days before using or freezing.

Serve with crisp oatcakes or as canapés on toast with your favourite chutney.