Game Pie
Moist and tasty game pie
Assorted game with pig's trotters
Fry off the game
Deglaze the frying pan
Stock ingredients
Fill the pie case
The finished game pie
Ingredients
- 1kg mixed game - pheasant, rabbit, hare, venison, pigeon etc. cleaned but not boned
- 100g pancetta, diced
- 200ml red wine
- 2 carrots unpeeled and roughly chopped
- 2 onions unpeeled and roughly chopped
- 1 head celery roughly chopped
- Fresh herbs- ideally a bay leaf and a sprig thyme
- 500g rough puff pastry
- A beaten egg
This is based on a game pie recipe from Hugh Fearnley-Whittingstall, with a few changes here and there based on our experience making it a couple of times. The cold version is fantastic if you have pigs trotters available, or you could use some other ingredient to produce the gelatinous finish reminiscent of good pork pies. If you're making a hot pie, without the trotters, do toss the game in seasoned flour before browning to get a good thick, coloured gravy.
Instructions
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Heat 2 tbsp oil in a frying pan and brown the pancetta. Remove from the pan and transfer to a large saucepan.
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Brown the game a few pieces at a time, adding more oil if required, and transfer to the saucepan.
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Remove any excess oil from the frying pan, then deglaze with the red wine and pour into the saucepan.
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Add to the saucepan: a pig's trotter (for cold pie), the carrots, onions, celery and herbs, and cover with cold water.
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Bring gently to a simmer and leave simmering for 1 hour.
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Remove the game and bacon, and pick off all the meat from the bones, setting aside. Return bones to the saucepan.
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Simmer the stock for another hour, then strain and taste - reduce further for a stronger flavour, and adjust for seasoning.
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Roll the pastry and line a lightly greased 1.2 litre pie dish. Spoon in the meat until level with the top of the dish.
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Ladle in as much stock as possible to ensure a moist pie throughout. Brush the edges of the pastry with some of the beaten egg, and put a pastry lid on, crimping the edges.
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Decorate with whatever pastry you've got left, and make some vent holes with a sharp knife and brush with the remaining egg.
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Bake at 190° centigrade for an hour, until the pastry is golden brown.
If making the cold pie allow it to cool thoroughly, then refrigerate before serving with pickles, cranberry jelly and fried potatoes. The hot pie is best with mash and a green, leafy vegetable like savoy cabbage.
Further Reading
 Bread Matters: Why and How to Make Your Own Andrew Whitley |  New Covent Garden Food Company's Book of Soups New Covent Garden Soup Company |  Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan |  Preserves: River Cottage Handbook No.2 Pam Corbin |  Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan |
Comments
Lashonda Pitcher
Hello accidentalsmallholder.net administrator, You always provide useful information.
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Stephen Drummonsy
Tuesday 27 September, 2011 at 8:29am
I made game pie following your recipe last night. It went down fantastic with my family. On a personal note, I must say that I didn't like the pigs trotters, but the overall taste was wonderful.