A fantastic superfood, rich in protein, this warming pie is perfect winter fodder with a rich gravy and cubed game and bacon filling. Ask your butcher to prepare the game for you by using pheasant, partridge, grouse, rabbit, venison, wild boar, quail or pigeon – whatever’s in season will work best. Serve with your favourite vegetables and your choice of potatoes.
2 tbsp olive oil
100g unsalted butter
1 onion, chopped
300g mushrooms, thickly sliced
4 thick rashers of smoked bacon, chopped
5 tbsp flour seasoned with salt, pepper finely chopped thyme and rosemary
1kg mixed cubed game (ask your butcher to prepare it for you using pheasant, partridge, grouse, rabbit, venison, wild boar, quail, pigeon, whatever is available
600ml/ 1 pint vegetable or chicken stock
300ml/ ½ pint good red wine
2 bay leaves
2 bouquet garni
6 whole black peppercorns
1 packet frozen puff pastry
1-2 tbsp milk
- Heat the oil in a thick bottomed saucepan or casserole dish and gently sweat the onion, mushroom and bacon until they have lightly coloured
- Put the seasoned flour into a large plastic bag and add all the meat and shake until coated
- Turn up the heat and add the meat and stir while browning all over. Add a little more oil if necessary
- Now add the stock, wine and herbs then cover and allow it to simmer gently for 90 minutes
- Check occasionally and add more stock if its required. This dish tastes even better if its made the day before then, half an hour before you want to serve, gently reheat the game.
- Pour into six individual ovenproof pie dishes. Heat the oven to 180⁰c/180⁰c Fan,190⁰c conventional centre shelf , gas 4.
- Roll out the pastry and cut into thin strips to put around the edge of each dish, cut out the lids, crush the edges with water, add the lids, pressing down on each one with a fork to seal around the edges. Using a sharp and pointed knife make two 2.5cm (1in) slits in the pie crust