William Powell Country
MENU

Game Pie for Great British Game Week

At Home

Article written by 25 November 2014

Difficulty: Hard

Serves: 6

Preparation: 20 mins

Cooking: 2 hours

Tried and tested, can be served hot or cold

INGREDIENTS

For the filling
200g diced braising venison
350g diced mix game, pheasant, partridge, rabbit, and hare leg meat
2 large onions sliced
100g smoked bacon, diced
10 mushrooms, sliced
1 tbsp redcurrant jelly
1 tbsp flour
2 sprigs thyme
2 bay leaves
200ml red wine
2 tbsp Worcestershire sauce
300ml chicken stock
1 packet rolled puff pastry
1 egg
1 tbsp vegetable oil

DESCRIPTION

Preheat oven to 18o c

Use a 25cm pie dish

Heat a large pan and fry off the meat in batches until evenly coloured. Remove all the meat and fry the bacon and onions until slightly golden.

Add all the meat back into the pan and add the bay leaves, thyme, mushrooms and flour. Coat all the meat and allow to cook for a few minutes before adding the red wine, redcurrant jelly, Worcestershire sauce and chicken stock. Bring to the boil, turn down the heat and allow to cook for 1hr 15mins.

After cooking, season the mix and transfer to a pie dish of your choice about 25 cm diameters is perfect but a deep rimmed plate will work just as well.

Cover the top of the dish with the pastry and trim off the excess pastry. Crimp the edges with a folk and brush the top with a beaten egg. Season with salt and bake in the oven for 30mins at 18o c or until golden brown.

Truly delicious!

Game to Eat

Campaign dedicated to promoting the delights of wild British game meat Read more.

Have you got a story or article you’d like to write for us?

Write a piece for William Powell Country, and get in contact with us.