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Quail, Pigeon and Grouse Pie

Recipe by Martin Blunos

This fabulous pie is for game fanatics. It's a great combination of grouse, pigeon and quail married with smoky wild mushrooms. Delicious with salad but even better with buttered mash.

Serves 4

Ingredients

350g short crust pastry
2 pigeon
3 quails
1 grouse
300ml chicken stock
150ml mead
8 black peppercorns
1 bay leaf
4 cloves
Olive oil
50g wild mushrooms, roughly chopped
25g raisins
3 large eggs
Salt and pepper
½ tsp ground ginger
1 bowl spring onion and mixed leaf salad

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Method

Line a tart ring with the pastry and bake blind. Reserve the pastry trimmings for the lid.
Put the birds in a pan and cover with chicken stock, mead, peppercorns, bay and cloves. Bring to the boil, reduce the heat to a simmer, skim and cook gently for approx 1 hour. Fry the mushrooms in olive oil for 2/3 mins.
Remove the birds from the stock, reduce the cooking juices by half and cool. Bone the birds and break up the meat. Mix the meat with the mushrooms and raisins, and scatter over the base of the cooked tart. Beat the eggs with the seasoning and ground ginger and add 240ml of the stock. Pour into the tart case.
Roll the pastry trimmings into a disc, put it on top of the tart trim and brush with the egg mixture. Cook at 180o C for 35 minutes. Cool slightly then remove ring. Serve with a spring onion and mixed leaf salad.

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