Perfect Game Pie
By Matt Robinson
For the filling
50g venison liver (if unviable use chicken liver), finely chopped
4 breast of partridge, diced
250g of mixed diced game (breast of snipe, woodcock, pigeon, grouse, or what’s easily accessible)
200g venison loin, diced
20 button onions, peeled
100g smoked bacon, finely diced
250ml local ale
300ml stock (game if possible)
1dsp redcurrant jelly
1tsp flour, plus extra to coat the meat
For the shortcrust pastry
500g plain flour
- Make the pastry by combining the flour, salt and rubbing in the butter.
- Add the milk and egg and knead into a dough. Wrap and chill for an hour.
- Remove the breast meat from the birds and roughly dice.
- Season the meat, flour it and sauté until golden, about 2 minutes. Drain and reserve.
- Take the fat and sweat the onions until golden.
- Add the bacon and cook for 2 minutes.
- Add the ale, boil and place in an oven heated to 180C/Gas4. Cook until ale has evaporated.
- Add half the stock and repeat the reducing process. Reserve.
- Fry the livers with a pinch of salt in half the butter for 2 minutes and add to the onions.
- Melt the remaining butter, add a teaspoon of flour and cook for 2 minutes.
- Gradually add the stock and cook until thickened to a rich coating consistency.
- Now combine the meat, the onion mix, the roux and the redcurrant jelly to give a rich, unctuous pie filling. Check the seasoning.
- To make the pie, roll out the pastry to 5mm thick and place in a pie dish. Make sure to keep some for the lid.
- Fill with the game mixture and top with pastry lid. Brush with yolk and bake in an oven at 180C/Gas4, until golden.