Food & Craft

Game Pie

  • Moist and tasty game pieMoist and tasty game pie
  • Assorted game with pig's trottersAssorted game with pig's trotters
  • Fry off the gameFry off the game
  • Deglaze the frying panDeglaze the frying pan
  • Stock ingredientsStock ingredients
  • Fill the pie caseFill the pie case
  • The finished game pieThe finished game pie


  • 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.

Prep: 30 mins Cook: 2 hrs Serves: 8


  1. Heat 2 tbsp oil in a frying pan and brown the pancetta. Remove from the pan and transfer to a large saucepan.

  2. Brown the game a few pieces at a time, adding more oil if required, and transfer to the saucepan.

  3. Remove any excess oil from the frying pan, then deglaze with the red wine and pour into the saucepan.

  4. Add to the saucepan: a pig's trotter (for cold pie), the carrots, onions, celery and herbs, and cover with cold water.

  5. Bring gently to a simmer and leave simmering for 1 hour.

  6. Remove the game and bacon, and pick off all the meat from the bones, setting aside. Return bones to the saucepan.

  7. Simmer the stock for another hour, then strain and taste - reduce further for a stronger flavour, and adjust for seasoning.

  8. 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.

  9. 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.

  10. Decorate with whatever pastry you've got left, and make some vent holes with a sharp knife and brush with the remaining egg.

  11. 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.


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.

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