Game Pie Recipes
GAME PIE
Use any combination of game meat for this hearty and filling pie. Try serving it with a creamy celeriac mash.
Provided by BBC Food
Categories Main course
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side.
- Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes.
- Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine.
- Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
- Heat the oven to 200C/180C Fan/Gas 6.
- Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten egg.
- Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.
COLONIAL GAME PIE
This recipe is from the early 1800's and was found in the attic of this historic hotel with the first innkeeper's registry.-Braddock Tavern, Joel Gaughan, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a kettle, cook bacon until crisp; drain, reserving bacon and 1/4 cup drippings in pan. Brown beef in drippings. Add beef broth and jelly; cover and simmer 45 minutes. Cover rabbits with water in a pot; simmer for 1 hour or until meat falls from bones. , Remove meat; set aside (discard bones). To beef mixture, add chicken broth,, bay leaf, salt, pepper and cayenne; simmer 20 minutes. Add onions, carrots, potatoes and mushrooms; simmer 20 minutes or until tender. Remove bay leaf. , In another pot, cover duck with water; simmer until the meat nearly falls from bones. Remove meat; set aside. Mix flour and water; stir into beef mixture. Cook until thickened. Add rabbit and duck meat. Cut puff pastry into 3-in. squares and place on a greased baking sheet. Bake at 400° for 10-12 minutes; place on individual servings of meat mixture.
Nutrition Facts :
GLUTEN-FREE GAME PIE
To use up the very dry game from making game broth I made up this pie. It turned out astonishingly tasty. Cooking time is only approximately because after reducing the oven from 400 to 350 degrees I mostly watched the pie and not the clock... The pie should be perfect when the top is light brown and slightly crispy. For the meat I used rabbit and pheasant, but I guess you can use any kind of game or even shredded cooked chicken. For the cream cheese I used goat cream cheese, but you can use any kind of cream cheese.
Provided by Mia in Germany
Categories Savory Pies
Time 1h5m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 23
Steps:
- Crust:.
- Combine dry ingredients.
- Cut cold margarine into dry ingredients, then work into coarse crumbles.
- Add egg yolk, then 1 tablespoon ice water and assemble crumbles into soft dough, add one more tablespoon water if needed.
- Press dough into 9 inch pie pan and refridgerate.
- Preheat oven to 400 degrees F or 200 degrees Celsius.
- Filling:.
- Whip together 2 eggs, 1 egg white, cream cheese, herbs, sage, salt, grated lemon peel, garlic powder and arrowroot starch.
- Spread shredded game into pie crust.
- Pour egg mixture over meat into pie crust.
- Top with flakes of butter, ghee or margarine.
- Place pie pan on middle rack in the oven, bake at 400 degrees ca. 20 minutes.
- After 20 minutes, reduce heat to 350 degrees and bake 20-30 more minutes.
- The pie is ready as soon as the top is liht brown and crisp to the touch.
- Serve hot with tomato salad.
Nutrition Facts : Calories 258.7, Fat 20.1, SaturatedFat 6.2, Cholesterol 167.4, Sodium 805.9, Carbohydrate 13.8, Fiber 2.9, Sugar 0.4, Protein 7.9
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- Preheat the oven to 375F. Grease a 8in spring-form cake tin, about 2¾in deep, with lard.
- First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper.
- Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry.
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- Heat 7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.
- Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side.
- Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk.
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