noddy10 411 Posted November 2, 2013 Report Share Posted November 2, 2013 What yous lads put in a nice game pie? Iv been beating today got a pheasant, duck and partridge. Lamping tomorrow so rabbit and hare no problem. Got a bit venison in freezer...any thing else thanks? Quote Link to post Share on other sites
neil cooney 10,415 Posted November 3, 2013 Report Share Posted November 3, 2013 Just my own opinion but a partridge is way too tasty to mix with anything. Apart from that it seems your spoilt with game and all you need to do now is get the seasoning, pastry and cooking right. Enjoy. 1 Quote Link to post Share on other sites
JoeD 24 Posted November 5, 2013 Report Share Posted November 5, 2013 Venison, pheasant, hare and rabbit, if I am lucky a bit of boar. Thats it with a bit of salt and pepper, a splash of red wine, and a good pastry Well when I do a game pie, I found the best tactic is to be simple. Never use pigeon and as said before I think partridge is too good for a mix! I use venison, pheasant, hare and rabbit and if I am lucky to get hold of some then some boar. I cook it like this. Melt some butter in a large frying pan/saucepan, add a few chopped shallots and season this with a couple of sprigs of rosemary and a few juniper berries, and just let this cook a bit (about a minute if that!) add the meat diced up, I normally stagger it so venison 1st, then the hare, then rabbit. Let all this brown making sure that it doesn't stick. Add a glass of port or red wine, make sure it's a decent one, if you wouldn't drink it don't cook with it! Let this cook for about 15/20 minutes stirring every now and then so not to let anything stick then top up with a splash of water, season with a bit more salt and pepper, and simmer for a few minutes Take of the hob and let it sit off the heat for about 10 minutes to let all the juices soak into the meats, and the flavours infuse and then add the mix into the pie dish and place pastry on top make a slit in the middle, brush with a beaten egg and place into a preheated oven at about gas mark 5/6 and let it cook for about 30/40 minutes. Always works for me. Quote Link to post Share on other sites
charlie caller 3,654 Posted November 5, 2013 Report Share Posted November 5, 2013 I find a nice glass of guinness or stout goes very nicely with the ingredients too, it makes for a very moist and tasty pie. Quote Link to post Share on other sites
noddy10 411 Posted November 6, 2013 Author Report Share Posted November 6, 2013 Some nice stuff there thanks, went for a pheasants, partridge and pigeon casserol in the end lol. Gonna try them during week. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.