Bingo Posted January 3, 2010 Report Share Posted January 3, 2010 Gents, Made this earlier and even my wife (who definitely ain't a game fan) thought it was delicious I used up some pheasant, rabbit and pigeon from the freezer http://www.bbc.co.uk/food/recipes/database...epie_8555.shtml Goes very well with several bottles on San Miguel . Give it a go Quote Link to comment Share on other sites More sharing options...
ollie Posted January 4, 2010 Report Share Posted January 4, 2010 Used this recipe before although I wasn't really too keen on the orange coming through. Tried a similar recipe recently and was very tasty. Quote Link to comment Share on other sites More sharing options...
Bingo Posted January 4, 2010 Author Report Share Posted January 4, 2010 Agreed I didnt add any of the fancy stuff and it worked fine without, my first game pie and it is definitely going to be part of the repetoire, all the meat tasted tender which is so often the problem with game Quote Link to comment Share on other sites More sharing options...
ollie Posted January 4, 2010 Report Share Posted January 4, 2010 Bingo: Check this one out, very easy to make and extremely tasty: Ingredients Mixture of cubed game 2 onions 100g Smoked Bacon 10 Mushrooms 1tbsp Redcurrant Jelly 1tbsp Flour sprinkle of Thyme, Rosemary 1 Garlic Clove 200ml Red Wine 2tbsp Worcestershire Sauce 300ml Chicken Stock Puff Pastry Method Pre-heat over to 180oC Fry of the game in batches until evenly coloured. Remove meat and fry bacon. Add the meat again with herbs & flour and mushrooms. Coat the meat and cook for a few mins before adding wine, jelly, worcestershire sauce & stock. Cook on a low heat for 75 mins to reduce. Then season and add to the pie dish. Cover with pastry, brush with beaten egg & cook for 30mins. Quote Link to comment Share on other sites More sharing options...
Bingo Posted January 5, 2010 Author Report Share Posted January 5, 2010 Thanks Ollie, sounds tasty and pretty straight forward - will give it a go in the next couple of weeks Quote Link to comment Share on other sites More sharing options...
pedro222 Posted January 5, 2010 Report Share Posted January 5, 2010 Sounds good mate, I will have a go at this.The last one i had was at a game fair very tasty Quote Link to comment Share on other sites More sharing options...
ollie Posted January 5, 2010 Report Share Posted January 5, 2010 Yeh it is tasty, I will have to make it again soon. Lucky I froze some woodcock and mallard weeks ago as the ban is in force. Quote Link to comment Share on other sites More sharing options...
dan the gun Posted January 14, 2010 Report Share Posted January 14, 2010 (edited) Gents, Made this earlier and even my wife (who definitely ain't a game fan) thought it was delicious I used up some pheasant, rabbit and pigeon from the freezer http://www.bbc.co.uk/food/recipes/database...epie_8555.shtml Goes very well with several bottles on San Miguel . Give it a go just made this mess of a pie to be honest i wouldnt even feed it to my DOG!!! maybe he drank the san miguel first Edited January 14, 2010 by dan the gun Quote Link to comment Share on other sites More sharing options...
lurchers Posted January 17, 2010 Report Share Posted January 17, 2010 (edited) our lass has just made some this morning,rabbit,hare,pheasent,partridge,wood pigeon and woodcock.placed in slow cooker over night with a glass of red wine and stock added gravy granuels when cooked and made pies with it.absolutly brill and makes ya mouth water try this Edited January 17, 2010 by lurchers Quote Link to comment Share on other sites More sharing options...
Bingo Posted February 19, 2010 Author Report Share Posted February 19, 2010 Ollie, used your recipe last night and it was scrumpsious and easy to make (even without gallons of san miguel - honest gov) it will be a regular dish in my house Quote Link to comment Share on other sites More sharing options...
ollie Posted February 19, 2010 Report Share Posted February 19, 2010 Ollie, used your recipe last night and it was scrumpsious and easy to make (even without gallons of san miguel - honest gov) it will be a regular dish in my house Glad you enjoyed it mate , it is a regular in my house. I have some Mallard and Woodcock in the freezer, if I get a couple of rabbits at the weekend I will make another one. Quote Link to comment Share on other sites More sharing options...
Westcountryman Posted March 2, 2010 Report Share Posted March 2, 2010 Bingo: Check this one out, very easy to make and extremely tasty: Ingredients Mixture of cubed game 2 onions 100g Smoked Bacon 10 Mushrooms 1tbsp Redcurrant Jelly 1tbsp Flour sprinkle of Thyme, Rosemary 1 Garlic Clove 200ml Red Wine 2tbsp Worcestershire Sauce 300ml Chicken Stock Puff Pastry Method Pre-heat over to 180oC Fry of the game in batches until evenly coloured. Remove meat and fry bacon. Add the meat again with herbs & flour and mushrooms. Coat the meat and cook for a few mins before adding wine, jelly, worcestershire sauce & stock. Cook on a low heat for 75 mins to reduce. Then season and add to the pie dish. Cover with pastry, brush with beaten egg & cook for 30mins. I tried this over the weekend with Pheasant and Pigeon. Excellent results! Thankyou for posting it. Even my fussy 3 year old daughter chomped her way through an adult sized portion. Quote Link to comment Share on other sites More sharing options...
Westcountryman Posted March 2, 2010 Report Share Posted March 2, 2010 (edited) Double post. Edited March 2, 2010 by Westcountryman Quote Link to comment Share on other sites More sharing options...
ollie Posted March 2, 2010 Report Share Posted March 2, 2010 I tried this over the weekend with Pheasant and Pigeon. Excellent results! Thankyou for posting it. Even my fussy 3 year old daughter chomped her way through an adult sized portion. Glad you enjoyed it mate , I have made it all through the year and I have plenty of meat in the freezer to make it in the off season. Quote Link to comment Share on other sites More sharing options...
Blunderbuss Posted March 6, 2010 Report Share Posted March 6, 2010 Did this tonight using some fresh venison and pigeon, and some pheasant and partridge from the freezer. It was very, very good! The rich gravy was superb and the meat was all very tender. I stuck to the recipe exactly and the the orange and red currant jelly worked well, but the orange was a little over powering so I'd reduce that by half next time. I did wonder about swapping half the red wine for some home made sloe gin I think I'll give that a try next time Quote Link to comment Share on other sites More sharing options...
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