Game Pie

Want to eat like a medieval lord? With the hunting season in full swing, here is a great recipe for traditional game pie which can also be topped with mash potatoes for a real hearty warm winter meal.

Ingredients

• 675g mixed game meat such as pheasant, woodcock, snipe, rabbit, partridge
• 2 tbsp sunflower oil
• 2 red onions, peeled and sliced
• 120g smoked streaky bacon, derinded and chopped
• 120g chestnut mushrooms, cleaned and sliced
• 1 clove garlic, peeled and crushed
• 30g plain flour
• 1 bay leaf
• 1 orange, zest and juice
• 1 tbsp redcurrant jelly
• 300ml/½ pint chicken stock
• 300ml/½ pint red wine
• 340g puff pastry
• Salt and pepper
• beaten egg, for glazing

Preparation method

1. Heat a tablespoon of the oil and brown the game in batches until well browned. Keep on one side.
2. Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.
3. Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine.
4. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
5. Heat the oven to 200C/400F/Gas 6.
6. Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.
7. Bake for 20 minutes and then reduce the heat to 180C/350F/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.
8. Enjoy with nice glass of red wine!!!!

From Brian and Marie at the Rathcroghan Café