Game and Mushroom Pie
Serves: 2
This hearty pie uses our Wild Game Broth which adds a rich flavour to the succulent game meat, and is best enjoyed with gravy and seasonal veg for the perfect Winter warmer.
Ingredients
- 340g mixed game meat such as pheasant, partridge, hare and rabbit
- 1tbsp vegetable oil
- 1 red onion
- 60g mushrooms
- 1 garlic clove
- Bunch rosemary and thyme
- 20g plain flour
- 200ml Wild Game Broth
- 100ml red wine
- 350g shortcrust pastry
- Salt and pepper
- Beaten egg, for glazing
- Sesame seeds, for topping
Method
- Heat the oven to 200C.
- Add some of the oil to the pan and brown the game meat. Set aside.
- Heat the rest of the oil in the pan and cook the onions until softened, then add the mushrooms and garlic and cook for an extra 2 minutes.
- Stir in the flour and let it thicken, season with salt and pepper, add herbs, then add the Wild Game Broth and red wine.
- Bring to the boil, then add the meat and let it simmer for about 45 minutes or until the meat is tender.
- Line two small pie dishes with pastry, then add the meat mixture.
- Cover the mixture with pastry, then glaze with egg and sprinkle with sesame seeds.
- Bake the pies for 15 minutes, then reduce the heat to 180C and cook until the pastry is risen and golden.