Mixed game pie

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  •     Serves 4 
  • 600 g   mixed game eg venison, pigeon, rabbit  
  • 2   tbsp port  
  • 1   tbsp juniper berries  
  • 50 g   smoked streaky bacon  
  • 1   onion  
  • 250 g   chestnut mushrooms  
  • 25 g   butter  
  • 2   tbsp plain flour  
  • 150 ml   red wine  
  • 200 ml   beef or vegetable stock  
  • 300 g   plain flour  
  • 150 g   butter  
  • 1   tbsp whole grain mustard  
  • 3   tbsp chopped fresh parsley or chives  
  •     salt and freshly ground black pepper  
  •     beaten egg for glazing  


0 Minuten
ganz einfach
Cut the game into bite size pieces and place in a bowl with the port. Crush the juniper berries and add them to the bowl mix and set to one side. Chop the bacon and onion, slice the mushrooms. Melt the butter in a large saucepan and cook the bacon until golden. Add the onion to the pan, stirring to coat in the butter. Cook for 1–2 minutes add the mushrooms and cook for 3–4 minutes. Sprinkle with the flour and cook stirring for 1minute. Now add the wine a little at a time, stirring until smooth between each addition. Repeat with the stock. Add the game and marinade and bring gently to the boil then reduce the heat, cover with a well fitting lid and simmer for 1 hour. Season to taste with salt and pepper. Allow to cool
To make the pastry sift the flour into a bowl. Dice the butter rub into the flour until it resembles fine breadcrumbs. Add the mustard, herbs and enough cold water to bring the mixture together to form a dough. Chill until required
Transfer the pie filling to a shallow ovenproof dish. Roll out the pastry until large enough to cover the dish. Cut a strip of pastry and stick to the edge of the dish with a little water then roll out the pastry a little more so to that it will cover the dish again. Dampen the pastry strip and lift the pastry cover into place and press down edges to seal. Brush with beaten egg to glaze, then make a small slit in the centre to allow steam to escape. Bake in a preheated oven 190ºC/gas mark 5.for 35-40 minutes, until golden and crisp
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Foto: Pankrath, Tobias

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