Game Pie

How to Cook Game Pie

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1. Toss the venison and pheasant in the flour. Brown them in the oil in batches for 10 minutes in all and set aside.

   Mark done Start 10 min timer

2. Fry the bacon and onion in the same pan for 5 minutes. Add the wine, stock, juniper, thyme, salt, pepper and the meat.

   Mark done Start 5 min timer

3. Cover and simmer for 60 minutes until the meat is tender. Uncover for the last 10 minutes to thicken the gravy, then cool.

   Mark done Start 60 min timer

4. Heat the oven to 200°C / 390°F. Fill a 1.5 litre pie dish, cover with the pastry, seal, brush with egg and cut a steam hole.

   Mark done

5. Bake for 50 minutes until the pastry is deep gold and the gravy is bubbling.

   Mark done Start 50 min timer

Things to Watch For

1. Brown the meat in batches.
2. Cool the filling before the pastry goes on.
3. If your oven runs hot, check at 40 minutes.
4. Test the meat with a spoon; it should fall apart.
5. Rest the pie for 10 minutes before serving.

What to Serve It With

Mashed potato · Buttered cabbage · Redcurrant jelly · Red wine

Keeping Game Pie

Keeps in the fridge for 3 days. Reheat in a 180°C oven for 25 minutes.

Quick Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.