Grouse Pot Pie (2 People)
Ingredients
2 grouse breasts per person
4 table spoon of olive oil
1 tablespoon of minced garlic
1 tablespoon of minced ginger
1 sprig of chopped fresh rosemary (must be fresh)
1 egg beaten
salt & pepper
2 cups chicken stock
2 cups water
1 cup flour
4 tablespoons of butter
Frozen vegetables (corn, carrots, green beans)
4 sheets of philo pastry
Directions
Cut the grouse into small cubes and placeinto a large Ziploc bag.
Add minced garlic, ginger, rosemary, olive oil and a dash of Salt and pepper.
Place in fridge overnight.
Check philo pastry instructions for preparation.
In a skillet add olive oil and grouse mixture and fry it up. Place aside.
In a sauce pan bring chicken stock, water and salt to a boil. I like to get my stock to a taste that I am
satisfied with by adding more or less stock to the water. This will vary from person to person.
In another saucepan melt butter and slowly add flour until you achieve the consistency you wish your
Pot Pie Sauce to be. (for more directions YouTube "How to make a roux". You can add more or less butterand flour until desired consistency is achieved). Slowly add this mixture to your boiling chicken stock and stir.
You want a thick "milkshake" consistency.
Preheat oven to 425F
Next step is to place a little bit of the meat mixture into the bottom of the mug and then add a small amount offrozen veggies. Ladle in a bit Sauce and then repeat until you fill your mug, layering the ingredients.
Brush the beaten egg over the philo pastry and also around the outside of the top of the mug down to the middle.
Place 2 sheets over each mug and pinch around the top edge cutting off any excess pastry you don't want and, usinga knife, place 3 slits
Place in middle oven rack and back for approximately 15 to 20 minutes. The pastry should be golden brown and the mixture should be bubbling. Remove from oven and let stand for 15 minutes. Enjoy.
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I hope you take the time to try each of my recipes and make them your own by adding your favorite ingredients and techniques. I have a few other recipes I wish to try in the upcoming months so keep an eye out for them in future issues - if they turn out edible.
Homemade Grouse Ravioli (2 people)
Filling
4 grouse breasts
1 onion (thinly chopped)
1/2 tablespoon of minced garlic and ginger
2 tablespoons pesto
4 tablespoons ricotta cheese
A few dashes worchestire sauce
Pinch of salt and pepper
1 tablespoon of Italian seasoning
Mince the meat so you have what looks like
Ground Grouse and then add all the remaining
ingredients mixing well.
Pasta
2 cups of flour
2 egg yokes (beaten)
1/2 tablespoon Olive Oil
Add whichever herbs you like if you want to
"infuse" your dough
Directions
Place flour in mound and dig a hole in the middle so it looks like a volcano. Pour Egg yokes in the hole and slowly with a fork start mixing the flower into the egg yokes. You want a fairly dry consistency where the dough is not sticking to your hands. If your dough ends up getting too dry you can add for 5 or 6 minutes you should end up with a consistency that
springs back when you flatten the dough. Form into a ball, rub in a few drops
of Olive Oil place in plastic wrap and let rest in the fridge for a 1/2 an hour.
Split the dough in half and roll out 2 sheets approximately 1/8th thick
Place about a tablespoon of mixture 5 inches apart and then cover with remaining dough. Use a glass or cookie cutter to extract each individual Ravioli and lastly,with a fork, "pinch" all for sides to seal.
Boil in water for approximately 10 to 15 minutes and serve with your favorite homemade or store-bought pasta sauce and grated parmesan cheese.