Wild & Game’s Groussaka recipe
To celebrate his royal highness Prince Charles’ love for ‘groussaka’ – moussaka made with grouse instead of game – supplier Wild & Game has revealed its own recipe for this unique take on a traditional Greek delicacy.
Launched by Steven Framption and Michael Cannon last year, Wild & Game is a not-for-profit company on a mission to turn Brits into a nation of ‘game eaters’.
Framption said: “These comments from Prince Charles send an excellent message about the pleasures of eating game. We are keen to get people to realise just how versatile and delicious these meats are.
“People can be timid about trying to cook with (game), but we aim to make it easy for them, and to demonstrate how delicious it can be.
“We’re also working to get people eating game all year round, not just in game season”.
Wild & Game’s Groussaka recipe
Filling
- 750g minced grouse
- 1 courgette, sliced
- 1 large aubergine, sliced
- 3 medium potatoes
- Approx. 100g tomato puree
- 3 tsp garlic paste or 3 cloves
- 1 large glass red wine
- Half tsp ground cloves
- 2 tsp brown sugar
- 1 tsp cinnamon
- 2 tsp mixed dried herbs
- 200g diced onions
- 1 vegetable stock cube
- 2 tins chopped tomatoes
- Olive oil for frying
Topping
- 600 ml milk
- 75g butter
- 60g flour
- 3 egg yolks
- 100 parmesan
- Salt
- Pepper
- Fry onions in olive oil until soft
- Meanwhile, boil the potatoes for around 10 minutes until cooked. Drain, leave to cool, then slice.
- While the potatoes are cooking, add the meat to a pan and stir until brown
- Add the garlic and spices
- Add tomatoes, tomato paste, herbs, sugar and vegetable stock and simmer for 45 mins, topping up with water whenever it starts to look dry. Season to taste.
- While the meat is simmering, fry the courgettes and aubergines in olive oil and set aside
- To make the béchamel: heat the milk in a pan and, in another pan, melt the butter and stir in the flour. Add the milk gradually and stir until smooth – continue until all of the milk is added. Remove from heat and whisk in the Parmesan and egg yolks. Season.
- In a lasagne dish, layer the meat mixture and vegetables and top with the béchamel sauce
- Cook at 180 degrees for 40 minutes, checking regularly. If the top starts to brown too quickly, turn the heat down slightly