Countries › Scotland › Game pie - a meaty pie from Scotland

Game pie - a meaty pie from Scotland

Use any combination of game meat for this hearty and filling pie.

60 min

Prep

120 min

Cook

6

Serves

Ingredients

Other

675g/1½lb mixed game meat such as pheasant, partridge, hare and rabbit, boned1 pieces

225g/8oz venison steak cut into 2.5cm/1in cubes1 pieces

sunflower oil2 tbsp

red onions, peeled and sliced2 pieces

120g/4oz smoked streaky bacon, derinded and chopped1 pieces

120g/4oz chestnut mushrooms, cleaned and sliced1 pieces

garlic, peeled and crushed1 clove

30g/1oz plain flour1 pieces

bay leaf1 pieces

orange, zest and juice1 pieces

redcurrant jelly1 tbsp

300ml/½ pint chicken stock1 pieces

300ml/½ pint red wine1 pieces

340g/12oz puff pastry1 pieces

Salt and pepper1 pieces

beaten egg, for glazing1 pieces

Method

Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.

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.

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.

Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.

Heat the oven to 200C/180C Fan/Gas 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.

Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.