MC English 120mins plus cooling
Serves 4-6 Hot Game Birds
Pork Alcohol Main Course England British Europe
Steak, cut into 2.5cm/1-inch cubes
Meat (e.g. Grouse, Pheasant, Partridge, Hare or Rabbit)
2 Onions, sliced
1 Garlic Clove,
120g/4oz Streaky Bacon, derinded and chopped
120g/4oz Mushrooms, sliced
25g/1oz Plain Flour
Salt and pepper
4 Juniper Berries
1 Bay Leaf
1 teasp Dried
1 tbsp Freshly
The grated Zest and juice of 1 Orange
1 tbsp Redcurrant Jelly
300ml/10fl.oz. Chicken or Game Stock
240ml/8fl.oz. Red Wine
350g/+12oz Puff Pastry
1 Egg, beaten
1. Heat a
tablespoon of the oil and brown the Venison and game meat on all sides. You will
have to do this in batches. Remove from the pan with a slotted spoon and set
2. Heat the remaining oil in the pan, add the onions and sauté for about five
minutes until softened.
3. Add the garlic,
bacon and mushrooms and cook for a further 2-3 minutes.
4. Sprinkle in the flour and cook for 2-3 minutes, stirring constantly. Season
well with salt and pepper, add the juniper berries (if using) bay leaf,
thyme, parsley, orange zest and juice, redcurrant jelly, stock, port and wine,
5. Bring to the boil, add the meat, mix well then reduce the heat, partially
cover and simmer gently for 45 minutes until the meat is tender.
6. Remove the pan
from the heat, cover and allow to cool.
7. Once the meat is cool, preheat the oven to 200C, 400F, Gas Mark
8. Transfer the
cooled meat mixture to a pie dish (about 1.2L/40fl.oz.). Set aside.
a floured surface, roll out the pastry and use some of it to line the top lip of
the pie dish. Brush with beaten egg and then use the remaining rolled out pastry
to top the pie, making sure that the lid is firmly secured to the pastry on the
lip of the dish. Trim away any
excess pastry and flute the edges with your fingers or decorate with the back of
Make a couple of small holes in the top of the pastry to act as air vents and use
any excess pastry trimmings to make decorations and decorate the top then
with beaten egg to glaze.
11. Bake for 20 minutes and then reduce the heat to 180C, 350F, Gas Mark 4 and
bake for a further 30 minutes. Serve hot.