Game Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g mixed game meat (venison, pheasant, rabbit, and/or wild boar), diced</li> <li class="ingredients-single-item">150g smoked bacon lardons</li> <li class="ingredients-single-item">2 medium onions, finely diced</li> <li class="ingredients-single-item">2 carrots, diced</li> <li class="ingredients-single-item">150g chestnut mushrooms, quartered</li> <li class="ingredients-single-item">3 garlic cloves, minced</li> <li class="ingredients-single-item">250ml rich game or beef stock</li> <li class="ingredients-single-item">150ml red wine</li> <li class="ingredients-single-item">2 tbsp tomato purée</li> <li class="ingredients-single-item">1 tbsp Worcestershire sauce</li> <li class="ingredients-single-item">1 tsp juniper berries, crushed</li> <li class="ingredients-single-item">2 bay leaves</li> <li class="ingredients-single-item">3 sprigs thyme</li> <li class="ingredients-single-item">2 sprigs rosemary</li> <li class="ingredients-single-item">1 tbsp plain flour</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">Salt and freshly ground black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm pie dish (preferably ceramic)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Food processor (optional)</li> <li class="equipment-single-item">Heavy-based casserole dish</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by preparing the filling. Heat oil in a large heavy-based casserole dish over medium-high heat. Season the game meat with salt and pepper, then brown in batches, ensuring you don't overcrowd the pan. This browning process creates the Maillard reaction - a crucial step for developing deep, rich flavors in your pie. Transfer browned meat to a plate. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In the same pan, add the bacon lardons and cook until crisp. Add onions and carrots, reducing heat to medium, and sauté for 8-10 minutes until softened. Add mushrooms and garlic, cooking for another 3-4 minutes until the mushrooms release their moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Stir in the flour, coating all vegetables, and cook for 2 minutes to remove the raw flour taste. Gradually add the red wine, stirring constantly to prevent lumps. Bring to a simmer and allow the alcohol to cook off for about 2-3 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Return the meat to the pan. Add stock, tomato purée, Worcestershire sauce, juniper berries, bay leaves, and herb sprigs. Season with salt and pepper. Bring to a simmer, then reduce heat, cover, and cook gently for 1.5 hours until the meat is tender. Check occasionally, adding more stock if needed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Remove from heat and allow to cool completely. The filling should be made at least 4 hours ahead (preferably overnight) as this allows flavors to develop and prevents a soggy pastry bottom. Once cooled, remove herb sprigs and bay leaves. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For the pastry, place flour and salt in a large bowl or food processor. Add cubed cold butter and rub with fingertips (or pulse) until mixture resembles breadcrumbs. Keep everything as cold as possible - warm hands or ingredients will result in tough pastry as the butter melts prematurely, preventing those essential flaky layers from forming. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gradually add ice-cold water, mixing until the dough just comes together - be careful not to overwork it. Form into a ball, divide into two portions (one slightly larger than the other for the base), wrap in cling film and refrigerate for at least 30 minutes. Cold pastry is easier to handle and produces better results. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Preheat your oven to 180°C (160°C fan). Roll out the larger pastry portion on a floured surface to about 3-4mm thickness. Line your pie dish, allowing a slight overhang. Chill for 15 minutes to prevent shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Fill the pastry case with the cooled game mixture. Roll out the remaining pastry for the lid. Brush the edges of the pastry case with beaten egg, then place the lid on top. Trim excess pastry and crimp edges to seal. Make a small hole in the center to allow steam to escape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Brush the top with beaten egg for a golden finish. Use any pastry trimmings to create decorative leaves or other designs if desired. Bake for 40-45 minutes until the pastry is golden-brown and crisp. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the pie to rest for 15-20 minutes before serving. This resting period allows the filling to set slightly, making it easier to slice and serve. Your Game Pie pairs wonderfully with seasonal vegetables and a rich red wine gravy. </li> </ol>