Game pie







Cook Time

30-35 Min


  • 225g/8oz onions, sliced
  • 1 teaspoon butter
  • 2 garlic cloves, finely chopped
  • 675g/1 1⁄2lb game meat, off the bone, diced
  • plain flour for sprinkling
  • 1 1⁄2 teaspoons vegetable oil
  • 225g/8oz streaky bacon, diced
  • 1 bay leaf
  • 150ml/5fl oz chicken stock
  • 150ml/5fl oz red wine
  • 225g/8oz button mushrooms
  • 350g/12oz puff pastry
  • 1 egg, beaten
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Sauté the onions lightly in the butter until golden. Add the garlic and sauté for a further 1 minute. Sprinkle the game meat with flour, and brown gently in the oil.
  • Stew the meat slowly in a large covered saucepan with the bacon, onions, garlic, bay leaf, stock and wine. Just before the meat is done, add the mushrooms. Continue cooking until tender. Allow to cool.
  • Line a small pie dish with the puff pastry, leaving enough to make a lid. Fill with the meat mixture, cover with pastry and seal the edges. Brush with the egg. Bake for 25 minutes or until golden brown. Serve hot.
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