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Method. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard. First make the filling. In a large bowl, mix the shallots and garlic. Add ...
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- Game pie recipe
Heat the rest of the oil and cook the onions for five...
- Easy game pie recipe
Method. Heat the olive oil in a pan and fry the meat to...
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Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes. Stir in the flour and cook for two ...
- Main Course
- 6
- British
- Game Pie Molds
- Hot Water Dough
- The Filling
- Making A Game Pie
- Accompaniments
- Other Great Hand Pies
Let me start with the elephant in the room, and that’s how do you go about making the shape for a hand-raised pie properly? You have two choices: Use a mold or dolly, or McGyver it. I use a mold for my game pie. Using a pork pie tin or mold makes the process so much easier, to the point where I rarely made them before I bit the bullet and bought fo...
A traditional game pie uses a hot water dough. This is a very sturdy dough that, while not wondrous to eat like, say, empanada dough, is fine to eat. More importantly, it makes a dough that you can tote around for a day or so at room temperature, or at least at English room temperature. It’s very fatty, and that fat is usually lard. Butter works, t...
Obviously game will be in a game pie. Duh. But beyond that one rule, it’s kind of anything goes. Whatever game floats your boat, your choice of herbs, mushrooms if you want, onions, etc. Mostly it’s meat and fat, though. I ground some grouse meat with pork fat for part of it, and hand chopped more grouse for the rest. Doing both makes for a more in...
OK, you have your set-up, your dough and your filling all set. Now what? Basically you set your pies out, fill them, cut out lids from excess dough, then cut a hole in the top. You’ll then want to fashion a little ring of dough around the hole. Why? It will help you fill it with the stock. Seal up the pies and paint them all over with an egg wash. ...
Anything acidic, like mustard or pickles. You need it because you’ll get the meat sweats with a game pie. It’s sturdy food. A bitter greens salad is a very good side dish, if you are not out and about when you are eating your pie. Once made, a game pie will keep two weeks in the fridge. I reckon they can be frozen, but I’ve not tried it.
I have a wide selection of other fantastic meat pies you might want to try. Some are bready, others use pie crust, some use other doughs. Keep in mind the filling meat can really be whatever you have lying around. 1. Venison pasties. Cornish meat pies filled with ground or diced beef or venison, carrots and rutabagas in a bready crust. 2. Venison m...
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- Appetizer, Lunch, Main Course, Snack
Taste and season with salt and lemon juice as required, then whisk in the gelatine. Cover the mixture and chill overnight. Stage two takes place the following day. Make sure the jellied stock has set and skim the surface thoroughly. Now butter your cake tin and pre-heat the oven to gas mark 2, 300°F (150°C).
- British
- 12
- Main Course
- 6
- Heat the olive oil in a pan and fry the meat to brown it all over. Remove from the pan and set aside.
- Add the onion and celery and cook for 10 minutes, or until softened.
- Add the garlic, herbs and mushrooms. Cook for another five minutes. Add the meat back to the pan, along with the flour and cook for a few minutes.
- Pour in the Madeira and cook until reduced to half the volume. Add the red wine and then the port. Cook until reduced to below half. Add the stock and simmer for 1-2 hours, until the meat is tender.
Method. Snip the vacuum packs and tip the meats into a colander, rinse with cold water and pat them dry with kitchen paper. Then place the meats in the baking dish. Mix the flour with the salt and pepper, then sprinkle this seasoned flour in and toss the meat to coat it as evenly as possible. Next place the mushrooms, onions, bacon, red wine ...
11 1/4 oz of hare, partridge, pheasant, duck and venison, mixed together. 2 2/3 oz of smoked bacon, diced. 3. The next day, make the pastry. Pour the warm melted fat and warm water in a bowl, whisk in the egg yolk then add the flour and salt. Stir and bring together to form a dough. Work while the pastry is warm.
