Salop Matt Posted November 26, 2009 Report Share Posted November 26, 2009 2 years ago I made a game pie, pork pie style for my work xmas buffett in it was chicken ( acoounted for 40-50% of the meat filling), pheasant, pigeon and duck ! It went down really well and iv been asked again this year to concockt somthing simlar again for this yearas last time was a big hit, though this year i want it more gamie or completely game. So far in the freezer i have duck and pheasant with rabbit being easy for me to add to . So am after some suggestions what i should try for this year ............ I cant get venison, grouse or goose but most others i can come by so i need suggestions for the filling and also the method and again i am looking to produce a pork pie type peice that can be served cold with a buffett ! Cheers Quote Link to comment Share on other sites More sharing options...
Piebob Posted November 26, 2009 Report Share Posted November 26, 2009 How about a game terrine? Or a game pate, served up with oatcakes and a dod of redcurrent jelly? Quote Link to comment Share on other sites More sharing options...
sako751sg Posted November 26, 2009 Report Share Posted November 26, 2009 At Xmas we have a good walked up day,and we make a load of big pies from the bag.In the past it has included the usuals,and also snipe,woodcock,goose,partridge and whatever we happen to shoot.The one thing we tend not to put too much in is rabbit and hare,but all else is good. Quote Link to comment Share on other sites More sharing options...
MC Posted November 26, 2009 Report Share Posted November 26, 2009 Here you go, look at post #13 Quote Link to comment Share on other sites More sharing options...
Piebob Posted November 26, 2009 Report Share Posted November 26, 2009 Wow. I remember drooling at those pictures at the time and I'm doing it again now. I've got to have a go at that - thanks for the reminder. Quote Link to comment Share on other sites More sharing options...
ianltz Posted November 26, 2009 Report Share Posted November 26, 2009 check out hugh fearnley whittingstalls recipe in the meat cookbook, i have made it many times and people love it Quote Link to comment Share on other sites More sharing options...
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