A traditional game pie made with venison, rabbit and pheasant, flavoured with bacon, juniper and orange
RECIPE DETAILS
1. Trim off any excess fat and sinew from the game, place in a bowl with the juniper berries, orange zest and juice, salt, pepper and the port, and leave to marinate overnight.
2. Remove the game from the marinade. Heat a large hot non stick frying pan and fry the game quickly until coloured. Place in a large casserole dish or a slow cooker.
3. Add a tablespoon of olive oil to the pan and lightly brown the bacon and vegetables then add to the game.
4. Pour the marinade into a large pan and reduce down, then add the tomato puree, cranberry sauce and the beef stock. Bring to the boil, mix the cornflour with a little water and use to thicken the sauce.
5. When the sauce has thickened whisk in the butter, check the seasoning then add the tarragon and sage.
6. Pour the sauce over the game and vegetables, cover and place in the middle of a hot oven at 200°c for approximately 1 hour 45 minutes or until the game is tender, stirring occasionally. 15 minutes before you remove the casserole from the oven stir in the breadcrumbs and return to the oven.
7. Once cooked check the seasoning and leave to cool.
8. For the pastry, sieve the flour and salt into a large mixing bowl. Add the diced butter and trex. Rub together until it looks like fine breadcrumbs, add the fresh chopped parsley, cover and place in the fridge until needed.
9. Remove from the fridge and give the pastry another mix. Make a well in the centre then slowly add the cold water until it forms into a ball.
10. Lightly dust a rolling pin and worktop with flour. Roll out half the pastry as thin as possible and big enough to line a greased 9x2 inch dish. Trim off excess pastry.
11. Roll out the pastry trimmings, cut into strips and place on the edges - brush with egg wash.
12. Once the game has cooled strain it and place in the pie dish. Add enough of the sauce to cover the game.
13. Roll out the rest of the pastry and place on top of the dish. Trim off the excess pastry, crimp the edges, brush with egg wash and use the trimmed pastry to make pastry leaves for decoration.
14. Place in a hot oven (170-180°c) for approximately 40-45 minutes.
15. Cook the potatoes, carrots and broccoli. Add a knob of butter to the potatoes, and mash with a ricer. Then, add a knob of butter and black pepper to the carrots and mash.
16. To serve, garnish the pie with a sprig of sage and serve hot with potato and carrot mash and broccoli. If serving the pie hot, place the remaining sauce in a pan, bring to the boil and serve in a sauce boat.
