Game Pie Food

TRADITIONAL BRITISH GAME PIE RECIPE

Steps:

• Gather the ingredients.
• Heat a tablespoon of oil in a large pan, brown the game meat in batches, and keep to one side.
• Heat the rest of the oil, cook the onions until starting to soften but not color. Add the garlic, bacon, and mushrooms and then cook for 2 to 3 minutes.
• Stir in the flour and cook for 2 minutes. Season well with salt and pepper, and stir in the bay leaves, orange juice and zest, red currant jelly, stock, and port wine.
• Bring to boil, add the meat, and simmer gently for 1 hour or until the meat is tender. Allow to cool.
• Heat the oven to 375 F (Gas 5).
• Flour the inside of metal skillet -do not grease. Roll out enough pastry to fit the inside of the skillet plus 1 centimeter. Gently press the pastry base into the skillet leaving an overhang of 1 centimeter. Fill the pastry case with the meat mixture and cranberries if using. Roll out the remaining pastry for a lid. Brush the top edge of the pastry base with beaten egg and lay the pastry lid on top. Press down edges with the end of a spoon. Cut a steam hole in the center. Brush the pastry with beaten egg to glaze.
• Bake for 30 minutes on the bottom shelf of the oven followed by 30 minutes on the top shelf, until the pastry is golden brown and the filling is piping hot.

GAME PIE

Steps:

• Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.
• 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.
• 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.
• Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
• Heat the oven to 200C/180C Fan/Gas 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.
• Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.

HOT GAME PIE

Steps:

• Untie the pheasants and pull out the legs. Using the tip of a very sharp knife, detach the legs where the thigh joins the body. Then slice off the breast fillets from the rib cage as neatly as possible and set aside. Discard the rest of the carcass.
• Heat 2 tbsp oil in a large pan, brown the legs and season. Add the carrot, onion and 2-3 sprigs thyme, rosemary, bay leaves and cook for 5 mins. Pour in the wine, boil to reduce by three-quarters, then mix in the tomato purée. Cook for 1-2 mins, pour in 1.25 litres water and bring to a rapid boil. Skim off any fat and scum that rises to the top.
• Simmer the stock until it reduces by half to around 600ml, about 15 mins. Strain the stock and pour back into the pan. Boil until reduced to around 300ml. You can make up to this point 2 days in advance or freeze the stock for up to 1 month. (The leg meat isn't used in this recipe, but you can shred
• Make a celeriac purée. Sauté the celeriac in the butter with 2 sprigs rosemary in a covered pan for 15-20 mins until soft. Discard the rosemary. Heat the stock, put a small ladleful in a blender or food processor with the celeriac, then blitz to a purée.
• Slice the breast fillets into large chunks and poach in the stock for 7 mins until just firm. Remove and set aside. Add the sausages, poach for 8-10 mins, then remove and slice. Take the stock off the heat.
• Heat oil in a large frying pan and sauté the pancetta for 4-5 mins. Add the shallots or onions and some oil, then cook for another 5 mins. Tip the mixture into a large bowl. Add more oil to the pan and fry the mushrooms for 5 mins. Add to the bowl and toss together with your hands or a large spoon.
• Tip the parsnips into the pan with the honey and the leaves of a sprig of thyme. Season and cook for 5-7 mins, discard the thyme and remove to the bowl along with the meat. Chop a sprig each of thyme, rosemary and parsley, add to the bowl and toss everything together.
• Heat the stock and mix in 1 tbsp of the celeriac purée and the mustard. Spoon the remaining purée into the bottom of a deep rectangular 22 x 10cm pie dish. Tip the filling on top, then pour over the stock. The filled pie dish can be covered with cling film and chilled for up to a day.
• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured board to the thickness of £1 coin. Beat the yolks until smooth and brush some around the rim of the pie dish. Lay the pastry on top and press down the edge to seal. Using a sharp knife, trim off the excess, then pinch the edges to crimp. Brush evenly with more glaze.
• Cut out some small oval shapes, score leaf marks down the centre and pinch the ends. Fix onto the pastry and glaze with the egg. Fix thyme sprigs on top and crush over some sea salt flakes. Bake the pie for 10 mins, then reduce heat to 180C/fan 160C/gas 4 and bake for another 20-25 mins until golden and crisp. Leave to stand for 10 mins before serving.