Stir in the flour & cook for 2 minutes. Choose from a variety of fillings like venison, pheasant, rabbit or pigeon, wrapped in pastry or topped with mash. Which European country will inspire your culinary journey tonight? Season the game meat with salt and freshly ground black pepper. Bake a hearty game pie to feed a crowd. Untie the pheasants and pull out the legs. Fry in the hot oil until brown all over, stirring over a high he… Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft. You can also buy your game from a good butcher as well as online, often year round but this will have been frozen if out of season, though eating game is somehow not quite right in the warmer months. Turn up the heat, squash the meat with … Press down edges with the end of a spoon. Brush the pastry with beaten egg to glaze. Make this impressive looking pie and keep it in the fridge, ready for a lunch buffet. Return the pie to the oven and as the pastry continues baking it will firm up (if you used the paper, you … Roll out the remaining pastry for a lid. Cut a steam hole in the centre. Heat the rest of the oil, cook the onions until starting to soften but not color. Carefully remove the pie from the tin and brush the pastry all over with egg. Magazine subscription – save 44% and get a cookbook of your choice. Heat the oil in a large deep casserole dish or sauté pan. 1. 2. Bake for 30 minutes on the bottom shelf of the oven followed by 30 minutes on the top shelf, until the pastry, is golden brown & the filling is piping hot. Add the game and sausagemeat to the pan. The simple hot water crust pastry is well worth the effort. Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. 1 rating 5.0 out of 5 star rating. Meanwhile I give it 5 stars based on the way that it was prepared those many years ago. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port. Tailor this mash-topped stew to suit whatever game is in season - add more matured meat if you like a strong game flavour, These puff pastry parcels are packed with rare cooked game, Savoy cabbage and pancetta. The chocolate adds an extra richness and glossiness to the finished sauce, Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard, This shortcrust pie has a creamy leek, mustard, cider and fennel sauce. Gently press the pastry base into the skillet leaving an overhang of 1cm. Serve with buttery radishes, baby carrots and peas. Colonial Game Pie used to be one of our favorites at Braddock's Tavern in the 1980s. This recipe, use whichever game you most enjoy, a mixture of different meat is recommended, though, to create a more interesting pie. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. Using the tip of a very sharp knife, detach the legs where … https://www.thespruceeats.com/traditional-british-game-pie-recipe-435751 By using The Spruce Eats, you accept our, 20 Dishes for a Traditional British Christmas Dinner, Traditional British Christmas Cake Recipe. Serve generous size portions with creamy mash, steamed savoy cabbage & red onion. Serve with a blackberry gravy, Don't be scared of cooking game - you can cook pheasant breasts as you would chicken, A wonderful take on a classic steak & kidney pudding, using the best autumnal ingredients, This can be eaten as stew or used in a pastry or cottage pie. BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. I'm going to try and re-create it - I'll update the review with my level of success. Preheat the oven to 160°C (140°C fan/320°F/Gas 3). Lay the pastry over the top, sealing well, and flute the edges. Get our cookbook, free, when you sign up for our newsletter. Wild venison, field mushroom & ale pudding, Spiced braised venison with chilli & chocolate. Game pie recipes. British game is in season from August through to early in the new year depending on which game you want t use. Flour the inside of metal skillet – do not grease. Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to gas mark 5, 375°F (190°C). Game pie with cranberries & chestnuts . You can easily buy game casserole meat from supermarkets, which comes diced and is perfect for this recipe. Heat a tablespoon of oil in a large pan, brown the game meat in batches, keep to one side. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Allow to cool. Add the garlic, bacon & mushrooms and cook for 2 to 3 minutes. Fill the pastry case with the meat mixture and cranberries if using. If the sides show any sign of bulging, encircle the pie with a band of silicone paper (parchment) and tie with string. When the meat is cooked, remove it from the oven and raise the heat back to gas mark 6, 400°F (200°C). Roll out enough pastry to fit the inside of the skillet plus 1cm. 1 kilogram/2.2 pounds mixed game (inc. venison, rabbit, pheasant and pigeon), 120 grams/4 1/2 ounces bacon (smoked back, diced), 120 grams /4 1/2 ounces mushrooms (field, sliced). They removed it from the menu (so we were told) because it had limited appeal. New! Choose from a variety of fillings like venison, pheasant, rabbit or pigeon, wrapped in pastry or topped with mash. The Spruce Eats uses cookies to provide you with a great user experience. Gordon Ramsay creates the ultimate game pie – wonderful autumnal vegetables with pheasant and venison, all under a crisp crust. Brush the top edge of the pastry base with beaten egg & lay the pastry lid on top. Roll out the pastry to a slightly larger size than the dish, fold the edges over about ½ inch (1 cm) and dampen the sides of the dish. 9 Items Magazine subscription – save 44% and get a cookbook of your choice Bake a hearty game pie to feed a crowd. This game pie is full of flavour and perfect for feeding a crowd for that special occasion.