Hot game pie

Name: Hot game pie
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 serving olive or sunflower oil; 1 sprig fresh thyme and rosemary; 2 bay leaves; 1 carrot, chopped; 1 medium onion, chopped; 200 milliliters red wine; 1 Tbsp tomato purée; 1 small celeriac, about 600g, peeled and chopped into large chunks; 50 grams butter; 1 bunch rosemary, thyme and parsley; 3 venison sausages; 1 serving oil, for frying; 100 grams pancetta, skinned and cut in small cubes or use bacon lardons; 125 grams shallot or baby onions; 150 grams mixture cleaned mushroom (try shiitakes, ceps and chestnuts); 200 grams young parsnip, peeled and cut into 6cm sticks; 2 teaspoons clear honey; 2 teaspoons grain mustard; 250 grams puff pastry, thawed if frozen; 2 egg yolks; 1 sprig thyme and sea salt, to decorate; 2 pheasants, about 800g each

Hot game pie takes about 1 hour and 35 minutes from beginning to end. This recipe serves 4. This recipe covers 59% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 92g of protein, 59g of fat, and a total of 1208 calories. This recipe from BBC Good Food requires mixture mushroom, baby onions, onion, and bay leaves. If you like this recipe, take a look at these similar recipes: Hot Pizza Dip + Big Game Banner Made with Paper Plates, Game Pie, and Take Me Out to the Ball Game Ice Cream Pie.

Instructions

Untie the pheasants and pull out the legs. Using the tip of a very sharp knife, detach the legs where the thigh joins the body. Then slice off the breast fillets from the rib cage as neatly as possible and set aside. Discard the rest of the carcass.

Equipment you will use

Knife

Heat 2 tbsp oil in a large pan, brown the legs and season.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the carrot, onion and 2-3 sprigs thyme, rosemary, bay leaves and cook for 5 mins.

Ingredients you will need

Bay Leaves

Rosemary

Carrot

Onion

Thyme

Pour in the wine, boil to reduce by three-quarters, then mix in the tomato pure. Cook for 1-2 mins, pour in 1.25 litres water and bring to a rapid boil. Skim off any fat and scum that rises to the top.

Ingredients you will need

Tomato

Water

Wine

Simmer the stock until it reduces by half to around 600ml, about 15 mins. Strain the stock and pour back into the pan. Boil until reduced to around 300ml. You can make up to this point 2 days in advance or freeze the stock for up to 1 month. (The leg meat isnt used in this recipe, but you can shred

Ingredients you will need

Stock

Meat

Equipment you will use

Frying Pan

Make a celeriac pure. Saut the celeriac in the butter with 2 sprigs rosemary in a covered pan for 15-20 mins until soft. Discard the rosemary.

Ingredients you will need

Celeriac

Rosemary

Butter

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Frying Pan

Heat the stock, put a small ladleful in a blender or food processor with the celeriac, then blitz to a pure.

Ingredients you will need

Celeriac

Stock

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Food Processor

Blender

Slice the breast fillets into large chunks and poach in the stock for 7 mins until just firm.

Ingredients you will need

Stock

Remove and set aside.

Add the sausages, poach for 8-10 mins, then remove and slice. Take the stock off the heat.

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Sausage

Stock

Heat oil in a large frying pan and saut the pancetta for 4-5 mins.

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Pancetta

Cooking Oil

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Frying Pan

Add the shallots or onions and some oil, then cook for another 5 mins. Tip the mixture into a large bowl.

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Shallot

Onion

Cooking Oil

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Bowl

Add more oil to the pan and fry the mushrooms for 5 mins.

Ingredients you will need

Mushrooms

Cooking Oil

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Frying Pan

Add to the bowl and toss together with your hands or a large spoon.

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Bowl

Tip the parsnips into the pan with the honey and the leaves of a sprig of thyme. Season and cook for 5-7 mins, discard the thyme and remove to the bowl along with the meat. Chop a sprig each of thyme, rosemary and parsley, add to the bowl and toss everything together.

Ingredients you will need

Parsnip

Rosemary

Parsley

Honey

Thyme

Meat

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Bowl

Frying Pan

Heat the stock and mix in 1 tbsp of the celeriac pure and the mustard. Spoon the remaining pure into the bottom of a deep rectangular 22 x 10cm pie dish. Tip the filling on top, then pour over the stock. The filled pie dish can be covered with cling film and chilled for up to a day.

Ingredients you will need

Celeriac

Mustard

Stock

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Pie Form

Heat oven to 200C/fan 180C/gas

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Oven

Roll out the pastry on a lightly floured board to the thickness of 1 coin. Beat the yolks until smooth and brush some around the rim of the pie dish.

Ingredients you will need

Egg Yolk

Roll

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Pie Form

Lay the pastry on top and press down the edge to seal. Using a sharp knife, trim off the excess, then pinch the edges to crimp.

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Knife

Brush evenly with more glaze.

Ingredients you will need

Glaze

Cut out some small oval shapes, score leaf marks down the centre and pinch the ends. Fix onto the pastry and glaze with the egg. Fix thyme sprigs on top and crush over some sea salt flakes.

Ingredients you will need

Fresh Thyme

Sea Salt

Glaze

Egg

Bake the pie for 10 mins, then reduce heat to 180C/fan 160C/gas 4 and bake for another 20-25 mins until golden and crisp. Leave to stand for 10 mins before serving.

Equipment you will use

Oven

Equipment

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Lambrusco Dolce, Late Harvest Riesling, and Vin Santo are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Snake River Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.