Traditional Game Pie

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.

• Prep time: 40 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 625
• Protein: 47 g
• Carbs: 29 g
• Fat: 31 g

Ingredients

• 333.3 g Deer meat ( in 3cm cubes )
• 333.3 g Wild boar meat ( in 3cm cubes )
• 100 g Smoked lardons
• 1.3 piece Yellow onion ( sliced )
• 1.3 piece Carrot ( sliced )
• 166.7 g Button mushroom ( quartered )
• 33.3 g Minimum butter sweet
• 20 g Wheat flour
• 200 ml Red wine
• 0.7 tbsp Currant jelly (extra or classic)
• 1.3 pinch Thyme
• 0.7 piece Bay leaf
• 0.7 piece Puff pastry
• 0.7 piece Egg ( beaten for egg wash )
• 266.7 ml Beef stock ( prepared hot )
• 0.7 tbsp Worcestershire sauce

Instructions

1. Searing the meat

   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. Sautéing the garnish

   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. Dusting and deglazing

   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. Slow simmering

   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. Assembly and crust

   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. Final baking

   Bake at 200°C. The pastry should be puffed and a uniform dark golden brown. Serve immediately.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Reheat gently in the oven (150°C) to maintain the pastry's crispness.