Game pie

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

Updated at: Thu, 17 Aug 2023 02:53:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories3405 kcal (170%)

Total Fat159.4 g (228%)

Carbs281.2 g (108%)

Sugars57.7 g (64%)

Protein156.7 g (313%)

Sodium3338.5 mg (167%)

Fiber20.9 g (75%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 Tbspvegetable oil

2 clovesgarlic

1 sprigrosemary

2 sprigsthyme

500ggame meat

mixed, diced, order from a butcher

3 Tbspplain flour

well seasoned

500mlstout

350mlchicken stock

100gprunes

destoned and chopped in half

200gself-raising flour

plus extra for dusting

100gsuet

shredded

1egg yolk

for glazing

Instructions

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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