The game season is now in full swing and we have a wide selection. Right now you can find Partridge, Pigeon, Grouse, Rabbit, Venison and Hare on the counter. This mixed game pie recipe is perfect seasonal eating and a great way to combine several different meats under one golden crust.
Game is wild, natural and free range with a distinctive rich flavours. This makes it a great alternative to other meats. Its not just its great taste Game is one of the healthiest meats available today as it is low in cholesterol and high in protein. Game is naturally a slow food.
Game is only available at certain times of year which are generally the winter months you can find find a table for the different game seasons here >>
This recipe is from “Taste of Game”
Game Pie Ingredients
1 kg Mixed game (including venison) cubed from Morley Butchers
100 g Smoked streaky bacon from Morley Butchers
150 g Button mushrooms
30 g Flour
1 tsp Redcurrant jelly
300 ml Red wine or 200ml port
300 ml Beef or venison stock
1 Sprig fresh thyme
2 Bay leaves
1 Packet shortcurst pastry
Cooking Method For Game Pie
Pat the meat dry with a kitchen towel. Next toss the meat in the flour until well coated, make sure it is well seasoned with salt and pepper .
Heat a small quantity of vegetable oil and brown the meat in a pan. Do this in small batches so the pan remains hot. Make sure to seal the meat on all sides. Remove from pan.
In the same pan sweat the sliced onion and chopped bacon for approximately two minutes then add in the mushrooms (whole). Add the meat, thyme, bay leaves, wine, stock and redcurrant jelly bring to boil and simmer for 2 hours or until tender. If you prefer place in your oven for 2 hours at 140c. Either way check you pan during the cooking to make sure the game pie filling is not drying out – top up as needed.
Leave the meat to cool. Line a pie dish with two thirds of the pastry, and blind bake (line with grease proof paper and baking beans). Cooking for 20 minutes at 180c. Remove and cool your pastry case.
Once cool add the meat and place the remaining pastry as a lid to the pie, seal with milk around the edges. Glaze the top with beaten egg and cook for 30 minutes at 180c until your game pie is golden brown.