Game pie
Method
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Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.
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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.
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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.
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Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
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Heat the oven to 200C/400F/Gas 6.
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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.
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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.
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
- 1 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
Shopping List
Game pie
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