Main Courses Recipes - Mixed Game Pie Recipe

Ingredients

• 450g/1lb mixed game meat (off the bone)

• 1 small onion (halved)

• 2 bay leaves

• 2 carrots (halved)

• 4 black peppercorns

• 1 tablespoon vegetable oil

• 75g/3oz streaky bacon (rinded and chopped)

• 1 tablespoon plain flour

• 2 tablespoons sweet sherry

• 2 teaspoons ground ginger

• Grated zest and juice of 1/2 orange

• 350g/12oz ready-made puff pastry

• Egg and milk to glaze

• Salt and pepper

Serves 4

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Method:

1. Place the game meat in a deep pan with half an onion, the bay leaves, carrots and black peppercorns. Cover with water and bring to the boil. Simmer until reduced to about 300ml/1/2pt, then strain the stock.

2. Cut the game meat into bite-sized pieces. Chop the remaining onion and, in a flying pan, fry in the oil until softened. Then add the bacon and meat and fry quickly to seal. Sprinkle on the flour and stir until beginning to brown.

3. Gradually add the stock, stirring as it thickens, then add the sherry, ginger, orange zest and juice, and seasoning. Simmer for 20 minutes. 

4. Transfer to a 900ml/1 1/2pt pie dish and allow to cool slightly. Put a pie funnel in the centre of the filling to help hold up the pastry.

5. Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry until slightly larger than the dish. Place over the top of the dish and brush with egg or milk.

6. Bake for 15 minutes, then reduce the heat to 190°C/375°F/Gas mark 5 for a further 25 to 30 minutes. Serve hot.