RCI-BR.006.0139.001

Game Pie

right|Game Pie For this recipe choose older birds or woodpigeons, rather than young roasting game.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Prepare game birds by plucking, drawing, and jointing them into pieces; set aside.
2
Place game pieces in a large pot with the bouquet garni and stock or water, then bring to a boil and simmer gently until the meat is tender, approximately 45-60 minutes depending on bird type and size.
50 minutes
3
Meanwhile, cook the bacon rashers in a frying pan over medium heat until crispy, then remove, drain on paper towels, and crumble into bite-sized pieces.
4
In the same frying pan, melt the butter over medium heat and sauté the chopped onion until softened, about 5 minutes, then add the sliced mushrooms and cook for another 3-4 minutes until golden.
5
Sprinkle the flour over the onion and mushroom mixture, stirring constantly for 1-2 minutes to cook out the raw flour taste.
6
Strain the cooked game birds, reserving the cooking liquid and discarding the bouquet garni; measure out 1 cup of the strained liquid.
7
Gradually whisk the reserved cooking liquid into the flour mixture, stirring continuously until smooth and thickened, then season with salt and pepper to taste.
8
Transfer the game meat to a mixing bowl and combine with the mushroom sauce, crumbled bacon, hard-boiled egg quarters, and chopped parsley; divide the filling among four individual pie dishes or transfer to one large pie dish.
9
Preheat the oven to 400°F (200°C).
10
Roll out the puff or shortcrust pastry to fit the top of the pie dish or dishes, place over the filling, trim excess, and press the edges to seal.
11
Brush the pastry surface with beaten egg for a golden glaze and make a small slit in the center to allow steam to escape.
12
Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and the filling is heated through.
28 minutes

What Makes This Variant Distinct

  • Original variant

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