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Game Pie

Newman's picture
Ingredients
  Game bird meat 1 1⁄2 Pound
  Olive oil 2 Tablespoon
  Chopped parsley and thyme 1 Tablespoon
  Rump steak/Veal 3⁄4 Pound
  Ham/Lean bacon 1⁄4 Pound
  Button mushrooms 1⁄4 Pound
  Onion 1
  Butter 1 Ounce
  Salt To Taste
  Black pepper To Taste
  Stock 1⁄2 Pint
  Red wine 1 Cup (16 tbs) (With A Good Dash Of Brandy In It)
  Brandy 1 Dash (Mixed With Red Wine)
  Pastry 1 (Flaky Pastry For Lid)
Directions

Cut the flesh into neat pieces and marinate in the wine and brandy for about 3 hours.
Cut the veal or steak and the ham into strips and line a deep pie dish.
Sprinkle with a little of the finely chopped onions and herbs and a few pieces of the quartered button mushrooms.
Season with a little salt and pepper.
Take the game from the marinade and brown the pieces lightly in melted butter and oil.
Place them on the bed of meat already in the dish, tuck in any extra pieces of ham, steak or veal, and the rest of the mushrooms.
Strew the rest of the herbs on top, and add a little more salt and pepper.
Now use a mixture of the marinade, stock, and juices from the frying pan to moisten the pie.
Line the edges with flaky pastry, and cover with pastry lid.
Make a hole in the centre, and if the meat is not sufficiently high in the dish then add a pie funnel to help support the crust.
Gild with beaten egg yolk and decorate with pastry leaves.
It will need a hot oven to begin with, but as soon as the pastry begins to colour, reduce to a moderate heat.
If you are afraid the pastry will scorch, then put a piece of foil lightly over it at this stage.
It will take about \ hours to cook and will smell divine whilst doing so.
Use stock and wine marinade to make a beautiful gravy.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Pie

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