Discussion
I did do a search and whilst the subject came up it was more about what to do with the individual ingredients (ie What to with Venison? type titles).
So I have Venison (leg), 2 rabbits, 1 pheasant and 1 duck and I want to make a batch of individual serving Game Pies have checked out some recipes and have a few in mind but would appreciate any tried and tested versions from PH'ers.
Please let me into your pie secrets
So I have Venison (leg), 2 rabbits, 1 pheasant and 1 duck and I want to make a batch of individual serving Game Pies have checked out some recipes and have a few in mind but would appreciate any tried and tested versions from PH'ers.
Please let me into your pie secrets
I would cook a small test batch of the meats and have a try of them together to see what it tastes like. Remember the rabbit and venison is really lean so a little bacon will keep them from drying out. I think I would do the venison and rabbit together with a reduced red wine and red currant sauce.
sherman said:
My girlfriend made a game pie last year. I will see if she has the recipe to hand tomorrow and post it up then.
I didn't use a recipe as such 
I used pheasant, hare, grouse and pork in mine. Yes, it was strong! After cooking all the meats and dicing them up I put it all in a pan with some stock and plenty of seasoning just so the meat wasn't dry when it was put in the oven. When it had cooled I put it into a hand-raised pastry case, made with hot water (I think I got the recipe from the Melton Mowbray website). When it was cooked (not sure on the timing, I just cooked it until it 'looked right') I left it to cool then poured gelatin in to set it. It worked much better than I had anticipated but it was enormous. I'm planning on making another at some point but will probably use rabbit and duck in place of grouse and hare (not only because they're strong meats but also hare smells awful when it's cooking!). I have a picture somewhere I'll post up if I can.
I've made it successfully twice now, both times with mixed game packs from the local butcher which included the ingredients you have listed (plus pigeon I think).
As it sounds like you have whole birds, I'd use the carcass of one and make a stock. For the first pie I had leftover duck carcass which made a beautiful stock. Next time round I used beef bones from the butchers but that wasn't as rich.
To make enough for 6 people I did the following, and used approx 1kg of meat in the recipe.
Basically, brown off all the meat in a large casserole pan then set aside. Gently fry 2 chopped red onions and a chopped clove of garlic till softened. Add in chopped smoked streaky bacon and chestnut mushrooms (I found 3 rashers enough to give the flavour I wanted).
Stir in 2 heaped tablespoons of flour and season well.
Add the meat back in, plus half a pint of red wine and half a pint of your stock. One bay leaf plus the zest and juice from an orange. In my second pie I also added a sprig of thyme and loved the result.
Then you bring to the boil, turn it right down and simmer for an hour or so, until the gravy has reduced to a nice thick coating.
Allow it to cool before spooning into your pie cases. I used shortcrust pastry (dead easy to make), although some go with a puff pastry topping, but I agree that a 'pie' has a bottom, middle and top! Bake a 200deg for 20 mins, then 180deg for about a further 30 mins, or until you can see the pastry has gone golden brown.
Voila! I guarantee it's delicious
As it sounds like you have whole birds, I'd use the carcass of one and make a stock. For the first pie I had leftover duck carcass which made a beautiful stock. Next time round I used beef bones from the butchers but that wasn't as rich.
To make enough for 6 people I did the following, and used approx 1kg of meat in the recipe.
Basically, brown off all the meat in a large casserole pan then set aside. Gently fry 2 chopped red onions and a chopped clove of garlic till softened. Add in chopped smoked streaky bacon and chestnut mushrooms (I found 3 rashers enough to give the flavour I wanted).
Stir in 2 heaped tablespoons of flour and season well.
Add the meat back in, plus half a pint of red wine and half a pint of your stock. One bay leaf plus the zest and juice from an orange. In my second pie I also added a sprig of thyme and loved the result.
Then you bring to the boil, turn it right down and simmer for an hour or so, until the gravy has reduced to a nice thick coating.
Allow it to cool before spooning into your pie cases. I used shortcrust pastry (dead easy to make), although some go with a puff pastry topping, but I agree that a 'pie' has a bottom, middle and top! Bake a 200deg for 20 mins, then 180deg for about a further 30 mins, or until you can see the pastry has gone golden brown.
Voila! I guarantee it's delicious
Tanguero said:
Hot water crust made with three quarters lard to one quarter butter and half and half milk/water for the liquid. Use a little good sausage meat to bind the game and keep the pie moist.
Can you elaborate on the hot water crust? I just make normal shortcrust pastry with a very small amount of very cold water.For 1 quantity of hot water crust - scale it up to however much you need
1lb plain flour
2 level teaspoon salt
6 level tablespoons lard
2 level tablespoons butter
2 egg yolks
1/4 pint milk
1/4 pint water
Method
Rich, crispy, and waterproof enough that the juices from the filling don't make it soggy and leak. ITs more fiddle to make - but oh so worth it!
ETA Eggs!!!
1lb plain flour
2 level teaspoon salt
6 level tablespoons lard
2 level tablespoons butter
2 egg yolks
1/4 pint milk
1/4 pint water
Method
- Sift the flour and salt into a large mixing bowl.
- Separate eggs and place yolks into a well in the middle of the flour and cover with flour
- Put the milk, water and lard and butter into a saucepan.
- Bring this to the boil and immediately pour this over the flour.
- Using a wooden spoon, mix the ingredients quickly until a dough begins to form.
- Allow the dough to cool a little so that it can be handled.
- Turn it onto a lightly floured surface and knead it hard until smooth. Really go for it you want a lot of gluten to develop and all traces of egg yolk gone.
- Rest in a bowl covered with cling film in a warm place for 30 min.
Rich, crispy, and waterproof enough that the juices from the filling don't make it soggy and leak. ITs more fiddle to make - but oh so worth it!
ETA Eggs!!!
Edited by Tanguero on Tuesday 29th November 13:40
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