Use any combination of meat for this satisfying and hearty game pie. Perfect served with your favourite greens and a creamy celeriac mash.

Game Pie

Ingredients

675g/1½lb mixed game meat such as pheasant, partridge, hare and rabbit, boned
225g/8oz venison steak cut into 2.5cm/1in cubes
2 tbsp sunflower oil
2 red onions, peeled and sliced
120g/4oz smoked streaky bacon, derinded and chopped
120g/4oz chestnut mushrooms, cleaned and sliced
1 clove garlic, peeled and crushed
30g/1oz plain flour
Bay leaf
1 Orange, zest and juice
1 tbsp redcurrant jelly
300ml/½ pint chicken stock
300ml/½ pint red wine
340g/12oz puff pastry
Salt and pepper
Beaten egg, for glazing

Method

  1. First of all heat 1 tbsp of the oil and brown the game and venison in batches until well browned. Keep on one side.

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

  5. Heat the oven to 200C/400F/Gas 6.

  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. Lastly bake for 20 minutes and then reduce the heat to 180C/350F/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.

And there we have it, beautiful Game Pie, perfect for these winter evenings!  We are not sure if there is anything more satisfying in this day and age of ensuring that your meat has gone directly from field to fork.  Therefore if you are not a hunter, then please support your local butcher.  Because this not only ensures their livelihood, but also the best quality of meat you can have.  Please note that this recipe is originally from BBC Good Food.

Also remember if you make please feel free to tag us in to your posts for a chance of a repost!

Happy Cooking…

Missed any of our previous recipes, please click here.