How to make Game Pie
My favourite meal at this time of year is Game Pie. It is the best comfort food and is super yummy. Here is my super quick and easy guide to how to make the perfect Game Pie.
We started with around 750 grams of Pheasant, Partridge, Rabbit legs and Wood Pigeon. We chopped the Pheasie, partridge and Wood Pigeon into decent sized chunks, and left the rabbit legs whole...
I then roughly chopped and diced 1 large onion, carrots, parsnips and mushrooms. I am a big fan of judging by eye as opposed to specific weights however if you are one of those people, 110g mushrooms, 125g onion, 3 large carrots and 2 parsnips.
Dust the game in flour and brown in a large pan and season. Then add the mushrooms, onions, carrots and parsnips. Next add 2 or 3 sprigs of thyme, a sprinkling of rosemary and a bay leaf and cook for 5 mins. Following that pour in a good glug of red wine, boil to reduce by 3/4 and add in 1tbsp tomato purée. Then add in 300ml of vegetable stock and simmer the whole mixture for 40 - 50 minutes until the game is nice and tender. Then remove it from the hob and let it cool.
Next for the pastry...
I would love to say I made my own pastry, but I would be lying!
Instead I rolled out some pre made pastry, placed it over the dish to make a lid, remembering to cut a small steam hole in the pasty lid. Then whisk an egg and glaze the pastry to give it a nice golden look when finished cooking.
Place the pie in the oven, I use an Aga however I would advise heating the oven to 200 degrees. Bake the pie at this heat for 20 mins before reducing to 180 degrees and cooking for another 30 mins until pastry is golden brown.
And that's it, a fantastic, hearty Game Pie, just serve with some potatoes boiled in their skins and peas for the perfect finishing touch.
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| Before... |
We started with around 750 grams of Pheasant, Partridge, Rabbit legs and Wood Pigeon. We chopped the Pheasie, partridge and Wood Pigeon into decent sized chunks, and left the rabbit legs whole...
I then roughly chopped and diced 1 large onion, carrots, parsnips and mushrooms. I am a big fan of judging by eye as opposed to specific weights however if you are one of those people, 110g mushrooms, 125g onion, 3 large carrots and 2 parsnips.
Dust the game in flour and brown in a large pan and season. Then add the mushrooms, onions, carrots and parsnips. Next add 2 or 3 sprigs of thyme, a sprinkling of rosemary and a bay leaf and cook for 5 mins. Following that pour in a good glug of red wine, boil to reduce by 3/4 and add in 1tbsp tomato purée. Then add in 300ml of vegetable stock and simmer the whole mixture for 40 - 50 minutes until the game is nice and tender. Then remove it from the hob and let it cool.
Next for the pastry...
I would love to say I made my own pastry, but I would be lying!
Instead I rolled out some pre made pastry, placed it over the dish to make a lid, remembering to cut a small steam hole in the pasty lid. Then whisk an egg and glaze the pastry to give it a nice golden look when finished cooking.
Place the pie in the oven, I use an Aga however I would advise heating the oven to 200 degrees. Bake the pie at this heat for 20 mins before reducing to 180 degrees and cooking for another 30 mins until pastry is golden brown.
And that's it, a fantastic, hearty Game Pie, just serve with some potatoes boiled in their skins and peas for the perfect finishing touch.
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| After... |
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