British Game Pie

Ingredients

• 500g (1.1 lb) venison, diced 500g (1.1 lb) venison, diced
• 500g (1.1 lb) pheasant, diced 500g (1.1 lb) pheasant, diced
• 500g (1.1 lb) rabbit, diced 500g (1.1 lb) rabbit, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 200ml (3/4 cup) red wine 200ml (3/4 cup) red wine
• 500ml (2 cups) beef or game stock 500ml (2 cups) beef or game stock
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 1 bay leaf 1 bay leaf
• 5 juniper berries, crushed 5 juniper berries, crushed
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large, oven-safe pot, heat the olive oil over medium heat. Add the diced venison, pheasant, and rabbit, and cook until browned on all sides. Remove the meats from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened.
4. 4.
   Return the browned meats to the pot and add the red wine, beef or game stock, tomato paste, thyme, rosemary, bay leaf, and crushed juniper berries. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Cook for 2-3 hours, or until the meats are tender and the flavors have melded together.
6. 6.
   Remove the pot from the oven and allow the filling to cool slightly.
7. 7.
   Increase the oven temperature to 200°C (400°F).
8. 8.
   Roll out the puff pastry on a lightly floured surface to fit the size of your pie dish.
9. 9.
   Transfer the cooled filling into the pie dish and cover it with the rolled-out puff pastry. Trim any excess pastry and crimp the edges to seal.
10. 10.
    Brush the pastry with the beaten egg wash.
11. 11.
    Make a few small slits on the top of the pastry to allow steam to escape during baking.
12. 12.
    Place the pie dish on a baking sheet and bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
13. 13.
    Remove from the oven and let the pie rest for a few minutes before serving.

Treat your ingredients with care...

• Venison — Ensure the venison is diced into small, uniform pieces to ensure even cooking.
• Pheasant — Remove any excess feathers and skin before dicing.
• Rabbit — If using a whole rabbit, it's important to properly clean and prepare it before dicing.

Tips & Tricks

• For a richer flavor, marinate the diced game meats in red wine and herbs overnight before cooking.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with a little cold water and add it to the filling before baking.
• Serve the pie with a side of tangy cranberry sauce to complement the flavors of the game meats.
• If you're short on time, you can use store-bought puff pastry instead of making it from scratch.
• Leftover game pie can be enjoyed cold as a delicious picnic or lunchbox treat.

Serving advice

Serve the British Game Pie hot, straight from the oven. Accompany it with a side of buttery mashed potatoes and steamed seasonal vegetables for a complete and satisfying meal.

Presentation advice

To create an impressive presentation, place a sprig of fresh rosemary on top of the pie before baking. This will add a touch of elegance and enhance the aroma of the dish.