Game pie

Game pie
  • Serves icon Serves 6-8
  • Time icon Takes 20 min to make, 1¼ hours to cook, plus chilling

Bryn Williams‘ game recipe is a fabulous dinner party dish; the filling can be a selection of whatever you like. A mix of pheasant, venison and pigeon is a great combination.

Nutrition: per serving

Calories
608kcals
Fat
35.9g (19g saturated)
Protein
27g
Carbohydrates
41.5g (2.6g sugars)
Salt
0.9g
Calories
608kcals
Fat
35.9g (19g saturated)
Protein
27g
Carbohydrates
41.5g (2.6g sugars)
Salt
0.9g

Ingredients

  • 600g mixed pheasant meat, venison meat and pigeon meat, diced
  • 2 tbsp olive oil
  • 1 carrot, diced
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 300ml red wine
  • 2 bay leaves
  • 1 fresh thyme sprig
  • 200-300ml chicken stock, hot

For the pastry

  • 250g unsalted butter
  • 400g plain flour, plus extra to dust
  • 1 tsp salt
  • 1 large free-range egg yolk
  • Milk, for brushing

Method

  1. Make the pastry. In a bowl, gently rub the butter into the flour and salt to form a breadcrumb-like mixture. Add the egg yolk, then 1-2 tbsp ice-cold water to bring it all together. Wrap in cling film and chill for 1 hour.
  2. Season the meat well. Heat the oil in a large casserole over a medium heat. Add the meat, in batches, and cook until golden all over. Set aside. Turn down the heat, then add all the vegetables to the casserole and cook for 5 minutes. Add the wine and cook until reduced by half, then return the game to the casserole, along with the herbs. Pour in enough of the stock to just cover the meat, bring to the boil, then remove from the heat. Cool.
  3. Preheat the oven to 160°C/fan140°C/ gas 3. Empty the casserole into a large, 1.5-litre pie dish and put a pie funnel in the centre. On a floured surface, roll out the pastry to £1 coin thickness, then cut 2 long strips from the pastry edges and press around the rim of the dish. Brush with milk, then top with the pastry. Cut a slit for the funnel, trim the sides of the pastry and press to seal the edges. Brush with a little milk and bake for 50 minutes until the pastry is golden.

delicious. tips

  1. You can get a mix of game from your butcher or even from some supermarkets.

  2. Make the pie to the end of step 5 and store in the fridge for up to 24 hours. Or freeze unbaked, wrapped in cling film and foil, for up to 1 month. Defrost fully in the fridge before baking, and glaze before baking. When game is in season, make and freeze the filling for up to 6 months. Defrost in the fridge before using.

  3. Try a good-quality Australian Cabernet-Shiraz blend.

Recipe By

Bryn Williams

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Game recipes

Braised pheasant with whisky sauce and pearl barley pilaf

Celebrate in-season game meat with this recipe for braised pheasant,...

Save recipe icon Save recipe icon Save recipe

October seasonal recipes

Jacob Kenedy’s wild duck with grapes and radicchio

Chef Jacob Kenedy’s wild duck recipe is an easy introduction...

Save recipe icon Save recipe icon Save recipe

November seasonal recipes

Partridge with Ampleforth Abbey cider and cabbage

Creamy cider sauce is a delight and works very well...

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas dinner recipes

Game hot-water crust pie

Mixed game pie nestled in a baked hot water crust...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.