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Game pie

From The People's Cookbook
Kyle Hogg's pie is packed with a game, both furred and feathered, cooked until meltingly tender in red wine and then encrusted in the golden pastry of your choice

Game pie

Method

1. Toss all the meat in the seasoned flour. In a large pan, heat 2 tablespoons of the olive oil. Fry the meat in batches until lightly browned, adding more of the oil as necessary.

2. Return all of the meat to the pan and add the prepared vegetables, herbs, juniper berries and paprika. Add 200ml of the wine and enough water so that the liquid covers the meat and vegetables, stir well and bring to the boil.

3. Reduce the heat and simmer for 2 hours adding more wine if necessary to ensure the meat and vegetables are always covered. Once cooked, you can thicken the sauce with a little cornflour mixed to a paste with cold water if necessary. Tip the stew into a large pie dish and leave to cool.

4. Preheat the oven to 200C/gas 6.

5. Roll out the 2 pastries, each a bit bigger than half the pie dish. Trim the edges of the pastry and use these strips to line the edge of the pie dish. Brush the edges with a little water, and cover half the pie with the shortcrust and half the pie with the puff pastry. Press down to seal and trim the edges with a small sharp knife.

6. Cut a hole in the centre to allow the steam to escape and decorate the top with any remaining pastry. Brush with lightly beaten egg and cook in the oven for 30-40 minutes until golden. Serve with green beans and a good glass of red wine.

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Serves: 10-12

Prep: 30 min
Cook: 3 hrs

Ingredients
4 pheasant breasts, skinned and chopped
4 pigeon breasts, skinned and chopped
4 partridge breasts, skinned and chopped
2 duck breasts, skinned and chopped
2 hinds of Rabbit
2 hinds of white Hare
450g Venison
4 tbsp plain Flour, seasoned
4 tbsp Olive oil
4 Onions, chopped
6 large Carrots, cut into large chunks
8 Shallots
4 large garlic cloves, finely chopped
handful boletale Mushrooms, chopped
2 Bay leaves
3-4 sprigs fresh Thyme, leaves only
small bunch Basil, chopped
small bunch Chives, chopped
12 dried Juniper berries
1 tbsp Paprika
1 bottle Red wine
1-2 tbsp cornflour
500g shortcrust pastry
500g Puff pastry
1 egg, lightly beaten
green beans, to serve