A game pie is the great British shoot lunch: rich filling, golden pastry, equally good hot or cold. This version uses pheasant, venison and bacon, but you can swap in partridge, rabbit or pigeon. It serves six to eight.
Ingredients
Filling:
- 500g diced venison (shoulder or haunch)
- 2 pheasant breasts and 2 pheasant legs, meat diced
- 200g smoked bacon, chopped
- 2 tbsp seasoned flour and 2 tbsp oil
- 2 onions, finely chopped
- 200g mushrooms, quartered
- 250ml red wine and 300ml beef or game stock
- 1 tbsp redcurrant jelly, 1 tbsp Worcestershire sauce
- Thyme, bay leaf, 4 juniper berries
Pastry:
- 350g ready-made shortcrust pastry, or 300g plain flour, 150g cold butter and 1 egg yolk
- 1 beaten egg for glazing
Method
- Check all the meat for shot. Dust it in the flour and brown in batches in the oil. Set aside.
- Cook the bacon, onions and mushrooms for 8 minutes. Add the wine and boil for 3 minutes.
- Return the meat, add stock, jelly, Worcestershire sauce and herbs. Cover and simmer gently for 1.5 to 2 hours until tender and the sauce is thick. Cool completely.
- Heat the oven to 200°C (180°C fan) / gas 6 with a baking tray inside.
- Line a 23cm pie dish with two-thirds of the pastry. Fill with the cooled filling and top with the remaining pastry, sealing and crimping the edges. Cut a steam vent and brush with egg.
- Bake on the hot tray for 35 to 40 minutes until deep golden and piping hot.
Tips
- Always cool the filling before adding pastry, otherwise the base turns soggy.
- Make the filling a day ahead; it tastes better and is easier to handle.
- Freeze unbaked or cooked for up to three months.
FAQs
What game is best in a pie?
A mix works well: venison for richness, pheasant or partridge for lighter flavour, rabbit for tenderness.
Can game pie be eaten cold?
Yes, a cold game pie is a traditional shoot day lunch and picnic favourite.
Packing the lunch for the next shoot day? Gear up with country clothing from 4 Elements Clothing.
