Game Pie
Delicious served hot or cold. This is an incredibly decadent pie due to using vast amounts of ground almonds so not an everyday meal, but served for a special occasion it will go down very well. Game meat such as rabbit can be purchased quite cheaply, but as it is such a low fat meat it is important to add the extra fat such as bacon.
Servings
6
Good For:
A special occasion
Ingredients
For the pastry
- 1 lb (400 g) ground almonds
- 2 large eggs lightly beaten
- 2 oz (50 g) cold butter diced
- Pinch salt
- Splash of full fat milk
For the filling
- 9 oz (250 g) mixed game meat: venison, duck, rabbit, partridge or pheasant –any mixture
- 8 rashers of streaky bacon
- 1 onion finely chopped
- 2 cloves garlic crushed
- 5 or 6 small mushrooms chopped
- ¾ pint (375 ml) chicken stock
- ¼ pint (125 ml) port
- 1 small carrot grated
- 2 sticks celery finely chopped
- 3 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried sage
- Salt & pepper to taste
- Fat for frying, goose fat works well
Step by Step Instructions
Pastry
Step 1
Preheat the oven to 320°/160°/Gas mark 3; grease an 8 inch (20cm) flan dish.
Step 2
In a large bowl rub the chilled butter with the ground almonds and salt, combining like breadcrumbs using the tips of your fingers.
Step 3
Add the eggs and mix to create the dough. Divide the dough roughly 70/30, take the larger piece and roll between two sheets of parchment paper, remove from the paper and carefully lay the pastry into the greased flan dish pressing down gently along the base and working up the sides. It is incredibly flaky so you may need to work any gaps or tears by squishing in patches of pastry.
Step 4
Place in the centre of the oven and bake for 6-7 minutes until firm. Remove and set aside to cool completely whilst you make the filing. Keep the remaining pastry in an air tight container in the refrigerator until you are ready to use it.
The Pie
Step 5
In a large skillet sweat heat the fat and sweat the onions along with the celery, grated carrots and throw in the bay leaves. Add the game meat and cook for about 4-5 minutes, next add the bacon and cook until it changes color, season with salt and pepper.
Step 6
Add the stock, herbs and port along with the garlic and mushrooms. Simmer for 40 minutes then set aside to cool for 20 -30 minutes, the mixture should still have a little liquid left but not too much.
Step 7
Add the cooked and cooled meat filling to the cooled pastry base.
Step 8
Using the two sheets of baking paper roll out the remaining pastry between them and then as before gently remove from the sheets to cover the pie. Place this over the filing, trim and crimp to seal the edges using your fingers or a fork. Decorate using the scraps of pastry.
Step 9
Brush with a little milk, but not too much. Place in the oven at 160 ° as before for 35-40 minutes until the crust is golden and firm to the touch.
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