Recipe

Brunch

Game Pie

By FDL

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Game Pie
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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.

Ingredients
For the filling
For the stock
For the pastry
For the glaze
  • Eggs 1 large, beaten
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 8
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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