A delicious game pie made with venison, bacon and mushrooms. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 500 g17¾ oz venison (tender-loin or shoulder), cut into bite size pieces
- 4 rashers smoked streaky bacon
- 1 tbsp redcurrant jelly
- 2 tbsp plain flour
- 2 garlic cloves, finely chopped
- 1 red onion, chopped
- ½ bottle of red wine
- 100 g3½ oz mushrooms, sliced
- A few sprigs of thyme or rosemary
- 1 packet of puff pastry
Serve with:
- Potatoes, washed and peeled
- Green beans, sliced
- 12 chestnuts, halved (optional)
- Butter
- Salt and pepper
Method: How to make Gamekeeper's pie
Preheat the oven to 180C/Gas 4.
Heat the oil in the pan and sear the venison. Remove from the pan and set to one side.
Add the bacon to the pan, fry for 2 minutes.
Add a knob of butter, then stir in the garlic, thyme or rosemary and the onions.
When the onions have softened, add the mushrooms. Cook for 2 minutes.
Sprinkle the flour all over and cook for a further 2 minutes.
Pour over the red wine, a little at a time and stir well. Bring to boil and simmer for a couple of minutes until it thickens. Stir in the red currant jelly and season to taste.
Turn off the mixture and add in the venison, divide into individual pie dishes.
Roll out pastry and cut out discs, slightly bigger than the pie dishes, lay over the dishes to form a lid. Brush the pastry with milk or beaten egg. Cook in the preheated oven for 20 minutes.
Serve the pie with boiled potatoes and green beans, tossed with buttery chestnuts (melt the butter, add the chestnuts and warm through).
