“Groussaka” recipe released by Wild & Game as its founder praises Prince Charles’ promotion of game.

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“Groussaka” recipe released by Wild & Game as its founder praises Prince Charles’ promotion of game.



The co-founder of Wild & Game, the not-for-profit company on a mission to turn the UK into nation of game eaters, has welcomed Prince Charles’ revelation that he loves to eat “groussaka” – moussaka made with grouse instead of lamb.


Steven Frampton set up Wild & Game with Michael Cannon last year in order to promote wider consumption of game, especially under-used game birds.


“These comments from Prince Charles send an excellent message about the pleasures of eating game,” he said. “We are keen to get people to realise just how versatile and delicious these meats are.”


Wild and Game sells handy packs of game meat for easy home cooking and currently has an excellent supply of grouse breasts, which can be minced to make “groussaka”.


“Grouse is in short supply this year but we’ve been able to use our excellent links with game suppliers to source these birds,” said Steve.


The company also sells whole game birds and uses game as a key ingredient in its range of high quality pies, pasties, sausage rolls, pates, sausages and ready meals. The company’s products include familiar recipes such as ale pie, tikka masala and chilli, which are made with game sourced from British suppliers.


“People can be timid about trying to cook with these ingredients, but we aim to make it easy for them, and to demonstrate how delicious game can be,” says Steven. “We’re also working to get people eating game all year round, not just in game season.


“Our game products arrive frozen, and keep for a long time in the freezer, so it’s a great way to stock up on game to see you through the winter.”



Wild & Game’s recipe for “groussaka”



For the filling


750g minced grouse

1 courgette, sliced

1 large or 2 small  aubergines, sliced

3 medium potatoes

Half a tube of tomato puree – about 100g

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


For the topping


600 ml milk

75g butter

60g flour

3 egg yolks

100 parmesan






  1. Fry your onions in olive oil until soft.

  2. Meanwhile, put the potatoes on to boil. Once bubbling, set the timer to 10 minutes. When done, drain, leave to cool, then slice.

  3. While your potatoes are cooking, add the meat to your pan and stir till browned.

  4. Add the garlic and spices.

  5. Add the tins of tomatoes, tomato paste, herbs, sugar and the vegetable stock cube and simmer for 45 mins, topping up with water whenever it starts to look dry. Season to taste.

  6. While your meat is simmering, fry the courgettes and aubergines in olive oil and set aside.

  7. Make the béchamel: heat the milk in a pan and in another pan melt the butter and stir in the flour. Add the milk ladle by ladle, stirring in between additions until smooth, and continue until all the milk is used up. Take off the heat, and whisk in the Parmesan and egg yolks. Season.

  8. Layer the meat mixture with the vegetables in a lasagne dish, then top with the béchamel.

  9. Cook for 40 mins at 180 degrees, checking regularly. If the top starts to brown too quickly, turn the heat down slightly.



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foodTom Kembery