Game Meat Pie Recipe

Poacher’s pie

  • serves 6
  • A little effort

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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Ingredients

FILLING

  • vegetable oil 3 tbsp
  • celery 2 sticks, diced
  • carrots 2 large, diced
  • onion 1 large, diced
  • garlic 2 cloves, crushed
  • bay leaf 1
  • rosemary 1 sprig
  • thyme 2 sprigs
  • mixed diced game meat 500g (order from a butcher)
  • plain flour 3 tbsp, well seasoned
  • stout 500ml
  • chicken stock 350ml
  • prunes 100g, destoned and chopped in half

PASTRY

  • self-raising flour 200g, plus extra for dusting
  • shredded suet 100g
  • egg yolk 1, for glazing

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.

Check out more of our best pie recipes...

Beef and Ale Pie Recipe with Bone Marrow

 

 

Nutritional Information

  • Kcals 585
  • Fat 28.9g
  • Saturates 11.7g
  • Carbs 48.3g
  • Sugars 12.5g
  • Fibre 5.4g
  • Protein 25.4g
  • Salt 0.8g
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