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Savoury Game PieThe traditional English game pie is usually cooked under a covering of puff or rough puff pastry. The continental pastry crust for this pie is less trouble than a puff pastry and richer and lighter than rough puff.The pie filling may be venison, hare or game bird, all of which should be marinated.

 

serves totaltime preptime marinatingtime cookingtime
6 persons 11 hours
40 minutes
40 minutes 8 hours 3 hours

 

{tab Ingredients}

  • 700 grams Shoulder of Venison
  • 50 grams Pickled Belly Pork
  • 225 grams Mushrooms
  • 3 dessertspoons Plain Flour
  • Salt & Black Pepper

Marinade:

  • 1 medium Onion
  • 1 stick Celery
  • 7 Coriander Seeds
  • 7 Juniper Berries
  • 2 Bay Leaves
  • 2 sprigs Parsley
  • Pinch Marjoram
  • 225 ml Red Wine
  • 60 ml Olive Oil

Pastry:

  • 225 grams Plain Flour
  • ½ teaspoon Salt
  • 125 grams Butter
  • 37 grams Lard
  • 2 medium Egg Yolks
  • 1 medium Egg

{tab Instructions}

  1. Cut the venison into 2 cm cubes, removing all gristle.
  2. Prepare the vegetables and spices for the marinade, peel and finely chop the onion, scrub the celery and chop it finely, and crush the coriander seeds and juniper berries.
  3. Put the venison in a large bowl, in layers with the prepared vegetables and crushed spices.
  4. Add the bay leaves, parsley sprigs and marjoram and pour over the wine mixed with the oil.
  5. Cover the bowl and leave the venison to marinate for at least 8 hours.
  6. Pre-cook the pie filling to avoid over-baking the pastry.
  7. Dice the pickled pork and fry it over low heat to extract all the fat.
  8. Add the butter to the pan, together with the trimmed and sliced mushrooms.
  9. Blend in sufficient flour to absorb all the fat and cook this roux for about 3 minutes.
  10. Lift the venison from the marinade and strain this through a sieve.
  11. Gradually blend the marinade liquid into the roux, add the venison, and bring to the sauce to boiling point.
  12. Thin with a little water if necessary, and season to taste with salt and pepper.
  13. Cover the pan with a lid and simmer over low heat for 1 hour 30 minutes.
  14. Adjust seasoning if necessary and leave the venison to cool while making the pastry.
  15. Sift the flour and salt into a mixing bowl.
  16. Rub in the butter and lard until the mixture has a breadcrumb consistency.
  17. Beat the egg yolks with 2 tablespoons of cold water and blend into the flour.
  18. Knead the pastry dough until it leaves the side of the bowl clean, adding more water if necessary.
  19. Leave the kneaded dough to rest in a cool place for at least 1 hour.
  20. Spoon the cold venison and sauce into a deep pie dish, setting a pastry funnel in the centre.
  21. Roll out the pastry on a floured surface to a thickness of 0.5 cm.
  22. Cut off 1 cm wide pastry strips and place them on the moistened rim of the pie dish.
  23. Brush with water before covering the filling with the remaining pastry.
  24. Seal the pastry edges, trim them with a knife and knock up.
  25. Scallop the edges and brush the pastry with lightly beaten egg, decorate with leaves cut from the pastry trimmings and brush with more egg.
  26. Make a few slits in the pastry for the steam to escape.
  27. Bake the pie in the centre of a pre-heated oven, at 210˚C, for 20 minutes, then reduce the heat to 190˚C and bake for a further 30 minutes or until the pie is golden brown.
  28. Serve the game pie hot, with creamed celariac and potato purée.

{/tabs}

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