Game Pie

Ingredients

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Ingredients

  • g mixed game such as pheasant, partridge, hare and rabbit, boned
  • g venison steak cut into 2.5cm/1in cubes
  •   2 tbsp sunflower oil
  •   2 red onions, peeled and sliced
  • g smoked streaky bacon, derinded and chopped
  • g chestnut mushrooms, cleaned and sliced
  • g glove garlic, peeled and crushed
  • g plain flour
  •   1 bay leaf
  •   1 orange, zest and juice
  •   1 tbsp redcurrant jelly
  • ml chicken stock
  • ml red wine
  • g puff pastry
  •   Salt and pepper

Method

  • 1

    Step 1

    Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.
  • 2

    Step 2

    Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.
  • 3

    Step 3

    Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine.
  • 4

    Step 4

    Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
  • 5

    Step 5

    Heat the oven to 200°C/400°F/Gas Mark 6.
  • 6

    Step 6

    Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.
  • 7

    Step 7

    Bake for 20 minutes and then reduce the heat to 180°C/350°F/Gas Mark 4 for 30 minutes until the pastry is golden and risen and the filling is pipping hot.

Ingredients

  • 675 g mixed game such as pheasant, partridge, hare and rabbit, boned
  • 225 g venison steak cut into 2.5cm/1in cubes
  • 2 tbsp sunflower oil
  • 2 red onions, peeled and sliced
  • 120 g smoked streaky bacon, derinded and chopped
  • 120 g chestnut mushrooms, cleaned and sliced
  • 1 g glove garlic, peeled and crushed
  • 30 g plain flour
  • 1 bay leaf
  • 1 orange, zest and juice
  • 1 tbsp redcurrant jelly
  • 300 ml chicken stock
  • 300 ml red wine
  • 340 g puff pastry
  • Salt and pepper