Mixed game pie







Cook Time

65-70 Min


  • 450g/1lb mixed game meat, off the bone
  • 1 small onion, halved
  • 2 bay leaves
  • 2 carrots, halved
  • 4 black peppercorns
  • 1 tablespoon vegetable oil
  • 75g/3oz rindless streaky bacon, chopped
  • 1 tablespoon plain flour
  • 2 tablespoons sweet sherry
  • 2 teaspoons ground ginger
  • grated zest and juice of 1 ?2 orange
  • 350g/12oz ready-made puff pastry
  • beaten egg or milk, to glaze
  • salt and freshly ground black pepper
  • Put the game meat in a deep pan with half an onion, the bay leaves, carrots and black peppercorns. Cover with water and bring to the boil. Simmer until the liquid is reduced to about 300ml/10fl oz, then strain the stock and keep to one side.
  • Cut the game meat into bite-size pieces. Chop the remaining onion half. Heat the oil in a frying pan, sauté the onion until softened. Add the bacon and game meat, and sauté quickly to seal. Sprinkle on the flour and stir until beginning to brown. Gradually add the reserved stock, stirring as it thickens, then add the sherry, ginger, orange zest and juice. Season with salt and pepper. Simmer for 20 minutes.
  • Transfer the contents of the pan to a 900ml/1 1⁄2pt pie dish, and allow to cool slightly. Put a pie funnel in the centre of the filling to help hold up the pastry.
  • Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry until slightly larger than the dish. Place over the top of the dish, and brush with egg or milk. Bake in the oven for 15 minutes.
  • Reduce the oven temperature to 190°C/375°F/Gas mark 5, and bake for a further 25–30 minutes. Serve hot.
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