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Game & Port Pie
Game & Port Pie

Before you jump to Game & Port Pie recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Also Healthy.

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We hope you got benefit from reading it, now let’s go back to game & port pie recipe. You can cook game & port pie using 19 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Game & Port Pie:
  1. You need The pie mixture
  2. Use 600 g venison
  3. Provide 600 g other game (I'm using pheasant, partridge, pigeon, duck)
  4. Provide 150 g pancetta
  5. Take 100 g butter
  6. Get 2 onions
  7. You need 3 crushed garlic cloves
  8. Prepare 600 ml red wine
  9. Get 400 ml boiling water
  10. You need 100 ml Ruby Port
  11. Use 25 ml Worcester sauce
  12. Take 1 chicken stock cube
  13. Provide 1 beef stock cube
  14. Provide Good splashing of salt and pepper
  15. Prepare For the pastry
  16. You need 550 g plain flour
  17. You need 275 g diced butter
  18. Take Good pinch of salt
  19. Provide 7 tbsp water
Instructions to make Game & Port Pie:
  1. Start by separating your mixed game from your venison and then dice your meat into equal sizes and season thoroughly with salt and pepper.
  2. In a (very) large frying pan/wok, fry the pancetta, onion and the garlic cloves in 100g of butter until the onions start turning brown.
  3. Add the diced venison and cook for 5 minutes on a high heat. After the venison is seared, add the mixed game and cook for a further 5 minutes.
  4. Now combine both stock cubes with the boiling water and the Worcester sauce and add to the pan. Slowly pour the red wine and port evenly into the mixture and season once again.
  5. Now the pie mixture is complete, leave to simmer on a low to medium heat for 1 hour, stirring every 10-15 minutes.
  6. Whilst the pie mixture is simmering, mix the butter, salt and flour together until you make a consistency simmilar to breadcrumbs. Once achieved, combine with the water to make a smooth dough. Take two thirds of the dough, roll out over flour and line your baking dish. Use the remaining dough to make a lid for the pie.
  7. Once the mixture is cooked and you have your pie dish/dishes lined with pastry, scoop in the mixture with a good helping of the gravy that the meat has been cooking in. Place the pastry lid on the mixture, crimping around the edges. Finally, brush the pastry with egg for a glazed finish and put in the oven for 20-25 minutes at 200c.
  8. Now remove from the oven and serve with mashed potatoes, seasonal veg and a big helping of gravy made with the left over juices, enjoy!!!

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