COOKING COMPANION GAME PIE
The combination of pheasant, partridge, hare and rabbit is one that screams autumn – this pie uses shop-bought puff pastry for convenience, and can be served hot or cold.
Perfect Pies
With so many fantastic ingredients – fruits, vegetables, game meats and more – now in season, a hearty pie is a great autumn choice, for anything from a midweek meal to a more formal dinner party. Tere’s no reason why a pie should be a purely casual dish – it’s easy to create more impressive options, and some pastries, such as shortcrust, take minutes to make. Top quality fillings and decoration that’s as elaborate as you want to make it can turn a casual meal into something truly impressive.
200g diced braising venison 350g diced mixed 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
SERVES 6
2 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.
3 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 1 hour 15 minutes.
4 After cooking, season the mix and transfer to a pie dish of your choice. A dish about 25cm in diameter is perfect, but a deep rimmed plate will work just as well.
5 Cover the top of the dish with the pastry and trim off the excess. Crimp the edges with a fork and brush the top with a beaten egg. Season with salt and bake in the oven for 30 minutes at 180C / Gas 4 or until golden brown.
1 Preheat your oven to 180C / Gas 4.
www.gametoeat.co.uk
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