Served with melba toast 


  • 1 brace grouse (for 1lb paté)
  • 6oz pig's liver
  • 4oz pig's fat
  • 1 onion
  • 1 cooking apple
  • whisky
  • salt & pepper
  • butter (approx 2 - 3 oz)


Pre heat oven to gas mark 1, 275°F, 140°C

Remove the grouse breasts and add to other ingredients
Mince all the ingredients and then add 1 cup of water.
Place in an ovenproof dish. Place dish in a roasting pan filled with about one inch of boiling water.
Cook for approximately one hour until firm to touch.
Beat with sufficient melted butter to give a good consistency.
Add whisky and seasoning to taste.
Liquidise for a smooth paté.
Put prepared paté in the fridge to set until required.


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