Steak and Game Pie

Name: Steak and Game Pie
Yield: Serves 6 to 8
Ingredients: 1 onion, peeled and sliced; 300 mls (½ pint) beef or game stock; 300 mls (½ pint) beef or game stock; 300 mls (½ pint) brown ale, or dry cider; 300 mls (½ pint) brown ale, or dry cider; 1 bay leaf; 250 g (½ lb) puff pastry; for glaze, beaten free-range egg and milk; 750 g (1½ lbs) game off the bone, e.g. pheasant breasts or leg, hare, rabbit, partridge; 750 g (1½ lbs) game off the bone, e.g. pheasant breasts or leg, hare, rabbit, partridge; 2 tablespoons plain flour; ½ teaspoon freshly ground black pepper; ¼ teaspoon salt; pinch of ground mace; 2 tablespoons sunflower or groundnut oil; 2 tablespoons sunflower or groundnut oil; for glaze, beaten free-range egg and milk; 500 g (1 lb) lean cut of beef, such as blade, chuck, rump or topside; 750 g (1½ lbs) game off the bone, e.g. pheasant breasts or leg, hare, rabbit, partridge; 750 g (1½ lbs) game off the bone, e.g. pheasant breasts or leg, hare, rabbit, partridge; 750 g (1½ lbs) game off the bone, e.g. pheasant breasts or leg, hare, rabbit, partridge; 750 g (1½ lbs) game off the bone, e.g. pheasant breasts or leg, hare, rabbit, partridge

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

I would suggest serving the next dish with a purée of celeriac and a crisp, green vegetable, such as broccoli or Savoy cabbage. The pie is also rather good cold.

Ingredients

500 g (1 lb) lean cut of beef, such as blade, chuck, rump or topside
750 g (

Main course

Method

Cut the meat into bite-size cubes. Put the flour and seasonings in a paper bag, and shake a few pieces of meat in it at time to give them a light dusting of flour.

In a heavy pan or flameproof casserole heat the oil, and fry the onion until golden. Push to one side, and brown the meat, a few pieces at a time. Pour on a little of the stock, and scrape up any residues stuck to the pan. Ad