Mixed game pie in red wine

Best paired with creamy mashed potato and fresh steamed kale our mixed game pie is bound to be a crowd pleaser. With a red wine sauce that complements the tender meat beautifully, our pie recipe is a little different, making it a must try!

2 hours 40 mins

4

Hard

• 2 x Field & Flower packs of diced mixed game (400g)
• 200g Field & Flower smoked bacon lardons
• Olive oil
• 1 red onion, thinly sliced
• 2 carrots, peeled and chopped
• 1 clove garlic, crushed
• 150g chestnut mushrooms, halved
• 3 tbsp plain flour
• 300ml red wine
• 600ml chicken stock
• 2 bay leaves
• Small handful each of fresh thyme, rosemary and flatleaf parsley
• 320g ready rolled all butter puff pastry
• 1 egg, beaten
• Steamed kale and buttered mash, to serve

1. Preheat your oven to 160°C/140°C fan/gas mark 3.

2. Heat the olive oil in a large ovenproof casserole dish. Season the trimmed game and fry in batches for 3-4 minutes, or until golden. Remove with a slotted spoon and set aside. Add the bacon lardons, onions and carrots and fry for 3-4 minutes, then add the browned game and halved mushrooms. Season well and fry over a high heat until they have picked up a little colour, then stir in the crushed garlic and fry for 1 minute.

3. Stir in the flour until the game and vegetables are all coated. Pour in the wine and bubble over a medium heat for a couple of minutes, reducing it slightly.

4. Tie together the bay leaves, parsley, thyme and rosemary with string, creating a small bouquet garni and pop into the pot. Top up with chicken stock and bring to a gentle simmer, then cover with a lid, place in the preheated oven and simmer, stirring occasionally for 50-60 minutes or until the meat is tender. Top up with a little more stock if it is reducing too quickly – don’t worry, it should be saucy.

5. Increase the oven temperature to 200°C/180°C fan/gas mark 4

6. Discard the bouquet garni and leave to cool completely.

7. Once cool, roll out the puff pastry and cut a cross in the middle. Place a pie funnel in the centre of the dish and brush the edges of the dish with beaten egg, then roll the pastry over the top so the pie funnel sticks through the cross of the pastry. Press the edges down with a fork to seal, then trim off any excess pastry. Use the trimmed bits of pastry to make your pie decoration of choice, we love to make a leaf. Brush the top of the pie with beaten egg and place your pastry decoration on top.

8. Chill for 20 minutes – this will firm up the pastry and stop it shrinking in the oven.

9. Bake for 35-40 minutes, or until the pastry is golden and crisp on top. Serve with steamed kale, creamy mash and enjoy!