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