Traditional Game Pie
Ingredients
- 333.3 gDeer meat (in 3cm cubes)
- 333.3 gWild boar meat (in 3cm cubes)
- 100 gSmoked lardons
- 1.3 pcYellow onion (sliced)
- 1.3 pcCarrot (sliced)
- 166.7 gButton mushroom (quartered)
- 33.3 gUnsalted butter
- 20 gWheat flour
- 200 mlRed wine
- 0.7 tbspCurrant jelly (extra or classic)
- 1.3 pinchThyme
- 0.7 pcBay leaf
- 0.7 pcPuff pastry
- 0.7 pcEgg (beaten for egg wash)
- 266.7 mlBeef stock (prepared hot)
- 0.7 tbspWorcestershire sauce
Method
Tender chunks of venison and wild boar that pull apart with a fork, bound in a dark, glossy gravy. The puff pastry crust is golden and crisp, releasing aromas of forest floor and reduced red wine.
- 1
Cut the venison and wild boar into large cubes. In a pot with butter, brown the pieces on all sides until a brown crust forms. Remove and set aside.
- 2
In the same pot, sauté the bacon lardons, sliced onions, sliced carrots, and mushrooms. The vegetables should be tender and the meat juices loosened.
- 3
Return the meat to the pot. Sprinkle with flour and stir for 2 minutes. Deglaze with red wine, then add the beef broth, Worcestershire sauce, thyme, bay leaf, and redcurrant jelly.
- 4
Cover and simmer over very low heat. The sauce should reduce and coat the spoon, and the meat should come apart easily. Adjust seasoning.
- 5
Pour the stew into a pie dish. Cover with the puff pastry. Seal the edges, brush with egg wash, and cut a small hole in the center for steam.
- 6
Bake at 200°C. The pastry should be puffed and a uniform dark golden brown. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Don't over-reduce the sauce before adding the pastry; it needs to stay saucy so it doesn't dry out in the oven.
- The steam vent in the center is crucial to allow moisture to escape and keep the pastry crisp.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat gently in the oven (150°C) to maintain the pastry's crispness.
