|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Game
Pie HT
MC English 120mins plus cooling
Ingredients 2tbsp Vegetable Oil 225g/8oz Venison Steak, cut into 2.5cm/1-inch cubes 675g/1˝lb Game
Meat (e.g. Grouse, Pheasant, Partridge, Hare or Rabbit) 1 Garlic Clove,
crushed Salt and pepper 4 Juniper Berries
(optional) 1 teasp Dried Thyme 1 tbsp Freshly
Chopped Parsley 60ml/2fl.oz. Port 1 Egg, beaten Instructions
1. Heat a tablespoon of the oil and brown the Venison and game meat on all sides. You will have to do this in batches. Remove from the pan with a slotted spoon and set aside.
3. Add the garlic, bacon and mushrooms and cook for a further 2-3 minutes.
6. Remove the pan from the heat, cover and allow to cool.
8. Transfer the cooled meat mixture to a pie dish (about 1.2L/40fl.oz.). Set aside.
9. On a floured surface, roll out the pastry and use some of it to line the top lip of the pie dish. Brush with beaten egg and then use the remaining rolled out pastry to top the pie, making sure that the lid is firmly secured to the pastry on the lip of the dish. Trim away any excess pastry and flute the edges with your fingers or decorate with the back of a fork.
10.
Make a couple of small holes in the top of the pastry to act as air vents and use
any excess pastry trimmings to make decorations and decorate the top then
|