Game Meat Pie Recipe

poachers pie

Name: poachers pie
Total time: 3 h
Yield: Serves 6
Ingredients: 3 tbsp vegetable oil; 2 sticks celery diced; 2 large carrots diced; 1 large onion diced; 2 cloves garlic crushed; 1 bay leaf; 1 sprig rosemary; 2 sprigs thyme; 500g (order from a butcher) mixed diced game meat; 3 tbsp plain flour well seasoned; 500ml stout; 350ml chicken stock; 100g prunes destoned and chopped in half; 200g self-raising flour plus extra for dusting; 100g shredded suet; 1 egg yolk for glazing

Mark Lloyd

Published: September 29, 2019 at 3:31 PM

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Serves 6

A little effort

Total time: 3 hrs

+ chilling

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This is a twist on a classic steak and ale pie, swapping out the chunks of beef for mixed, diced game – this could include venison, wild boar, partridge and pheasant pieces

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Alternatives

Complete the dish

Try this game pie, then check out our venison pie, steak and blue cheese pie, steak and ale pie and more pie recipes. Also try our roast partridge with boulangère, venison burgers and more game recipes.

Ingredients

Nutrition

FILLING

3 tbsp vegetable oil
2 sticks celery

diced
2 large carrots

diced
1 large onion

diced
2 cloves garlic

crushed
1 bay leaf
1 sprig rosemary
2 sprigs thyme
500g (order from a butcher) mixed diced game meat
3 tbsp plain flour

well seasoned
500ml stout
350ml chicken stock
100g prunes

destoned and chopped in half

PASTRY

200g self-raising flour

plus extra for dusting
100g shredded suet
1 egg yolk

for glazing

Nutrition: per serving

kcal585
fat28.9g
saturates11.7g
carbs48.3g
sugars12.5g
fibre5.4g
protein25.4g
salt0.8g

Method

step 1

Heat the oil in a casserole over a medium heat and fry the vegetables, garlic and herbs until golden, then scoop out onto a plate. Toss the game meat in the seasoned flour and brown in batches, until really golden, then scoop out onto a plate.
step 2

Pour in the stout and scrape all the chewy bits off the bottom of the casserole with a wooden spoon. Add the stock and prunes, along with the browned meat and vegetables, lower the heat and cook gently for 2 hours or until the meat is very tender. Tip into a pie dish and cool.
step 3

For the pastry, mix the flour and suet together in a large bowl. Add 100-120ml of cold water and a good pinch of salt, and work by hand until the dough comes together – don’t overwork it and let it become sticky. Wrap and chill for 30 minutes.
step 4

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out on a lightly floured worksurface until a little bigger than the pie dish. Drape over, then crimp to seal. Brush with a little beaten egg then put into the oven for 30 minutes or until golden brown and crispy on top.

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Authors

Mark Lloyd

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