Poultry and Game Recipes - Game Pie Recipe

  
 

Poultry and Game Recipes - Game Pie Recipe

Ingredients

Serve 6

  • 25 g/1 oz butter

  • 1 large onion, finely chopped

  • 2 partridges or 1 pheasant, cleaned and jointed

  • 250 g/8 oz lean steak, cut into 2.5 cm/1 inch pieces

  • 2 bacon rashers, rinded and cut into 1 cm/1/2 inch strips

  • 125 g/4 oz mushrooms

  • 1 thyme sprig

  • 1 bay leaf

  • 600 ml/1 pint Beef Stock

  • 300 g/10 oz Short crust or Flaky Pastry dough

  • 1 egg, beaten salt and pepper

Method:

  1. Melt the butter in a frying pan. Add the onion and cook until soft. Add the game joints and brown on all sides. Remove from the pan and reserve.

  2. Add the steak to the pan and brown lightly. Spread the steak on the base of a large pie dish and arrange the game joints on top.

  3. Sprinkle the onion, bacon, mushrooms and herbs on top. Season to taste with salt and pepper and just cover with stock. Cover with kitchen foil and cook in a preheated oven,150°C (300°F), Gas Mark 2, for about 1 1/2-2 hours until the meat is tender.

  4. Remove the dish from the oven and allow to cool. Increase the oven temperature to 200°C (400°F), Gas Mark 6. Add a little more stock to bring the liquid 1 cm/1/2 inch from the top of the meat.

  5. Roll out the pastry and cut out a lid 2.5 cm/1 inch wider than the dish. Cut a strip from around the edge of the pastry and lay it around the rim of the dish. Moisten with water, then lay on the pastry lid, pressing it down firmly. Knock back the edges and mark with a knife in ridges. Brush with beaten egg.

  6. Roll out the trimmings and use to make leaves or other decorations. Place on the lid and brush with egg again. Return to the oven and bake for 20 minutes.

  7. Reduce the oven temperature to 150°C (300°F), Gas Mark 2, place the pie on a lower shelf in the oven and bake for a further 15-20 minutes.