Game Pie
Posted: Wed Jun 10, 2009 12:10 am
Ingredients
For the Filling:
2lb mixed selection of game meat
2 large tablespoons plain flour
750ml well flavoured game stock
1 glass red wine
¾ lb onions & mushrooms
3 cloves garlic
5 rashers of smoked bacon-diced
1 teaspoon tomato puree
2floz port
3 sprigs of thyme
For the Pastry:
300 g plain flour
150 g suet
100 ml water
For the Port Reduction:
250 ml port
250 ml veal stock
20 g butter
1 tbsp fresh chopped rosemary
Method
For the Filling:
Heat a large pot with a little oil or butter, Seal off the game and the bacon quite quickly in the hot fat ad then add in the onions, mushroom and garlic together with the thyme.
Once they have browned off add the flour and use the flour to coat all of the meat and vegetables. Pour in the stock at this stage together with the red wine, port and tomato puree and bring the entire mixture to the boil. Simmer for 2 ½ hours or until the meat is tender.
For the Pastry:
Mix together flour and suet. Add a few drops of water at a time to bind the pastry. Wrap in cling film and refrigerate for a few hours.
For the Port Reduction:
Put all the ingredients in a saucepan and bring to a boil. Turn down heat and reduce by half.
Roll out pastry to about half a centimetre. Cut in circles that will fit into a large ramekin, with enough left hanging over the rim to fold back over enclosing the filling.
Fill the pastry with the game mixture and fold over pastry. Cook in a 180 degree oven for approx 20 mins. Pour port reduction onto a deep plate.
Add pie and serve with some micro greens.
For the Filling:
2lb mixed selection of game meat
2 large tablespoons plain flour
750ml well flavoured game stock
1 glass red wine
¾ lb onions & mushrooms
3 cloves garlic
5 rashers of smoked bacon-diced
1 teaspoon tomato puree
2floz port
3 sprigs of thyme
For the Pastry:
300 g plain flour
150 g suet
100 ml water
For the Port Reduction:
250 ml port
250 ml veal stock
20 g butter
1 tbsp fresh chopped rosemary
Method
For the Filling:
Heat a large pot with a little oil or butter, Seal off the game and the bacon quite quickly in the hot fat ad then add in the onions, mushroom and garlic together with the thyme.
Once they have browned off add the flour and use the flour to coat all of the meat and vegetables. Pour in the stock at this stage together with the red wine, port and tomato puree and bring the entire mixture to the boil. Simmer for 2 ½ hours or until the meat is tender.
For the Pastry:
Mix together flour and suet. Add a few drops of water at a time to bind the pastry. Wrap in cling film and refrigerate for a few hours.
For the Port Reduction:
Put all the ingredients in a saucepan and bring to a boil. Turn down heat and reduce by half.
Roll out pastry to about half a centimetre. Cut in circles that will fit into a large ramekin, with enough left hanging over the rim to fold back over enclosing the filling.
Fill the pastry with the game mixture and fold over pastry. Cook in a 180 degree oven for approx 20 mins. Pour port reduction onto a deep plate.
Add pie and serve with some micro greens.