Game Pie

Game Pie

Game Pie

A step-by-step recipe for gourmet game pie, made with a mix of bacon, game and pork meat. It's an hearty dish suitable for a winter's meal.

November 20, 2017

serves for

8

total time

20 HR 30 MIN

ingredients

game
900 g, grouse, pheasant, partridge, hare, etc, meat only
port
125 ml, or Madeira
salt
Pepper
pork
450 g, lean
bacon
225 g, rashers, lean and fat
Nutmeg
1/2 tsp, grated
cloves
1 pnch, ground
Mace
1/2 tsp, ground
Ginger
1/2 tsp, ground
allspice
1/2 tsp, ground
Veal
1000 g, bones, or pork, chopped carcasses from the game
Onion
1, quartered
carrot
1, sliced
bouquet garni
1
Peppercorns
6
bay
2 leaves
Flour
500 g
salt
1 tsp
Egg yolk
1
Lard
225 g
water
175 ml
Eggs
1 large, beaten

Preparation

How to make a delicious game pie

For the filling

  • Slice the game into thin slices approx 5cm|2" in length, reserving the trimmings.
  • Cover and put into a shallow bowl with the port and a seasoning of salt and pepper. Cover and leave to stand for at least 2 hours.
  • Roughly chop (you can use a food processor) the game trimmings, pork and bacon.
  • Tip into a bowl, stir in the spices and season well with salt and pepper.

For the stock

  • Put all the ingredients into a large pan.
  • Cover with water and bring to a boil. Cover the pan and simmer for 2 hours.
  • Strain into a clean pan, discarding the bones and vegetables and boil until 300ml stock remains.
  • Leave to cool and season to taste.
  • Heat the oven to 220°C (200° fan) gas 7.
  • Grease a hinged pie mould or 18cm|7" springform cake tin.

For the pastry

  • Sift the flour and salt into a warmed mixing bowl and make a well in the centre.
  • Place the water and lard in a pan and bring to a boil.
  • Pour immediately into the well, stirring vigorously (or use an electric mixer) then add the egg yolk, beating well.
  • Turn out onto a floured board and as soon as it is comfortable to handle, knead until pliable and soft.
  • Do not allow the pastry to cool too much and do not use while still very hot, or the dough will collapse during shaping.
  • It should be pleasantly warm.
  • Wrap 1/3 of the dough in cling film and set aside in a warm place.
  • Roll out the remaining dough about 6mm thick on a lightly floured surface.
  • Ease quickly into the base and up the sides of the mould or tin.
  • Pat dry the marinating game. Place half the pork and bacon mixture in the base of the pastry lined mould.
  • Cover with the sliced game and top with the remaing pork mixture.
  • Roll out the remaining dough and gently place on top of the pie.
  • Press on firmly and trim any excess with a sharp knife. Decorate the edge and seal well.
  • Use the dough trimmings to make leaves.
  • Make a central hole in the pie and decorate with the pastry leaves, using a little of the beaten egg glaze to stick them.
  • Glaze the exposed pastry with some of the beaten egg and place the mould or tin on a baking tray.
  • Bake for 25 minutes, then reduce the oven temperature to 160°C (140° fan)  gas 3.
  • Cover the pie with foil and bake for a further 2 1/2 hours.
  • Remove the pie from the oven, cool slightly and remove the mould or tin.
  • Brush all over with beaten egg and return to the oven and cook for about 20 minutes, until the glaze is set.
  • Remove from the oven and allow to cool completely.
  • Pour the cool stock slowly through a small funnel into the pie, pouring in as much of the stock as it will take.
  • Chill overnight before serving- by which time the stock will have set to a jelly to fill any gaps left by the shrinking of the meat.

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