Game Pie

A game pie always makes a spectacular centrepiece!

This recipe was provided by James St South

Difficulty medium
Preparation Time
Cooking Time
Servings 4
Main Ingredients
  • 1kg of pheasant, pigeon, rabbit and venison, skin off and deboned
  • 2 glass red wine
  • 2 carrots peeled, chopped
  • 1 onion peeled, chopped
  • 1 teasp tomato puree
  • 1 garlic clove, chopped
  • 4 juniper berries, crushed
  • 1 bay leaf
  • 1 tablesp picked thyme
  • 2 tablesp rapeseed oil
  • 1 litre beef stock
  • 3 tablesp plain flour
  • 25g butter
  • 1 egg
  • 300-350g puff pastry
  • Salt and pepper

Main Instructions
  1. Marinade the game in a bowl with red wine, garlic, thyme, bayleaf and berries covered in clingfilm and place in fridge for up to 2 days beforehand. Once marinade, drain off and keep the marinade to the side.
  2. Heat the oil in heavy bottom pan until hot.
  3. Dust the meat lightly with the flour and season and fry off removing from pan once coloured.
  4. Heat the butter and fry off onion until soft, add carrot and remaining flour, tomato puree and stir for one minute.
  5. Stir in the marinade then the stock and bring to the boil, add in the meat and simmer for 2 hours until meat tender. The sauce should have a thick consistency and the meat should be braised.
  6. Once cool transfer to a pie dish discarding the bay leaf.
  7. Roll out your puff pastry on floured surface and cover pie dish, nipping in at side to form a seal.
  8. Brush lightly with beaten egg and cut a small slit in centre to let steam escape.
  9. Bake in preheated oven at 180deg for 30minutes or until skin golden and crisp.
Back To All Recipes