Having gone to the trouble of shooting, plucking and gutting a beautiful bird such as grouse, it would be a terrible pity to waste any part of it.
Here is a quick and easy way to use up the heart and liver, which will preserve them for a short while. It is delicious on some of Guy’s bannock bread, preferably toasted on an open fire.
Feeds 2
1.Trim any gristle and outside membrane from the livers. Melt the butter in a frying pan over a medium heat and when it is sizzling, add the hearts, livers and herbs.
2. Cook them in the butter for 4–5 minutes, seasoning with salt and pepper and breaking them up with your wooden spoon as you stir them. Add the splash of alcohol and let it bubble up for a few seconds.
3.Remove the offal and chop it up as finely as possible, so that you almost have a purée. Put this in a small Kilner jar and pour the butter over the top. If the pâté is not quite covered by the butter, melt a little more. Covering the offal with fat will prevent bacteria getting to it, thus preserving the pâté.
4.Store in a cool spot and eat for breakfast or lunch the next day, though be warned, you will not get much pâté from three birds – a tablespoon each perhaps.
The Wild Gourmets: Adventures in Food and Freedom by Guy Grieve, Thomasina Miers, published by Bloomsbury. RRP £20.
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