Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, game & port pie. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Game & Port Pie is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Game & Port Pie is something which I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this particular recipe, we must prepare a few components. You can have game & port pie using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Game & Port Pie:
- Take The pie mixture
- Make ready 600 g venison
- Prepare 600 g other game (I'm using pheasant, partridge, pigeon, duck)
- Make ready 150 g pancetta
- Prepare 100 g butter
- Make ready 2 onions
- Take 3 crushed garlic cloves
- Get 600 ml red wine
- Take 400 ml boiling water
- Take 100 ml Ruby Port
- Make ready 25 ml Worcester sauce
- Prepare 1 chicken stock cube
- Get 1 beef stock cube
- Take Good splashing of salt and pepper
- Prepare For the pastry
- Prepare 550 g plain flour
- Prepare 275 g diced butter
- Make ready Good pinch of salt
- Get 7 tbsp water
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Instructions to make Game & Port Pie:
- Start by separating your mixed game from your venison and then dice your meat into equal sizes and season thoroughly with salt and pepper.
- 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.
- 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.
- 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.
- Now the pie mixture is complete, leave to simmer on a low to medium heat for 1 hour, stirring every 10-15 minutes.
- 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.
- 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.
- 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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