Game pie

Name: Game pie
Yield: Serves 4
Cuisine: British
Ingredients: 1 kg (2¼ lb) boneless game meat, such as leg of venison and game bird thighs; 2 glasses of good red wine; 1 medium egg, beaten; 1 large onion, peeled and finely chopped; 25 g (1 oz) butter; 1 tsp chopped thyme; 1 litre (1¾ pints) beef stock; sea salt and pepper; 2 tbsp plain flour, plus extra to dust; 2 tbsp vegetable oil; 1 tsp tomato puree; 4 juniper berries, crushed; 1 garlic clove, peeled and crushed; 1 bay leaf; 350–400 g (12–14 oz) good quality puff pastry

Preparation info

Serves
4

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

Game for pies is traditionally a mixture of game birds, rabbit, hare and diced venison. As these take different times to cook, I find the best solution is to use a mixture of game bird thighs and tender cuts from the leg of venison. You’ll need to marinate the meat a couple of days in advance.

Ingredients

1 kg (2¼ lb) boneless game meat, such as leg of venison and game bird thighs
2

Europe
United Kingdom
Pie

Method

About 2 days ahead, cut the game roughly into 3 cm (1¼ inch) cubes and put into a stainless steel (or other non-reactive) bowl with the red wine, garlic, thyme, juniper berries and

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Part of

British Poultry and Game

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