liamp79 Posted December 22, 2010 Report Share Posted December 22, 2010 Hi guys, I want to make a game pie for a friend for over christmas and just wondered what recipes you guys use. I so far have 2 Pheasants, a duck, 2 pigeons and a rabbit. Would like to get all of these in and make the most of them. One thing i can't decide what to do is what type of pie to make ie. what we call a dry pie, like a pork pie OR a pie with a gravy/sauce in it. What would you guys do/recommend?? Merry Christmas Liam Quote Link to comment Share on other sites More sharing options...
ollie Posted December 23, 2010 Report Share Posted December 23, 2010 http://forums.pigeonwatch.co.uk/forums/index.php?/topic/109313-game-pie/ check out Post #4 on this thread, posted by myself. This is the only game pie recipe I ever use and it is absolutely gorgeous. It's also very easy to make, I guarantee you won't be disappointed. Quote Link to comment Share on other sites More sharing options...
liamp79 Posted December 23, 2010 Author Report Share Posted December 23, 2010 Cheers Ollie, I shall give that a go. Sounds good and easy to do. Will let you know the outcome. Thanks again, Regards, Liam Quote Link to comment Share on other sites More sharing options...
ollie Posted December 23, 2010 Report Share Posted December 23, 2010 Cheers Ollie, I shall give that a go. Sounds good and easy to do. Will let you know the outcome. Thanks again, Regards, Liam No bother I just made a batch of it tonight and it was great. Quote Link to comment Share on other sites More sharing options...
Glensman Posted December 23, 2010 Report Share Posted December 23, 2010 I made it last week- everyone LOVED it! Quote Link to comment Share on other sites More sharing options...
John_R Posted December 23, 2010 Report Share Posted December 23, 2010 This time of year I always prefer the hot pies with nice gravy. In warmer weather the cold set pies come into their own. Quote Link to comment Share on other sites More sharing options...
southeastpete Posted December 29, 2010 Report Share Posted December 29, 2010 ollie, in your recipe, roughly how much game meat would you use per recipe? I'm thinking of making it next week, i have 2 duck breasts 1 leg and thigh, 1 or 2 pheasant and a few pigeon breasts. I think i'd also make my own stock from the bird carcasses, and make a proper pie with a pastry base as well. Will your recipe work with a base put on? Many thanks, pete Quote Link to comment Share on other sites More sharing options...
ollie Posted December 29, 2010 Report Share Posted December 29, 2010 ollie, in your recipe, roughly how much game meat would you use per recipe? I'm thinking of making it next week, i have 2 duck breasts 1 leg and thigh, 1 or 2 pheasant and a few pigeon breasts. I think i'd also make my own stock from the bird carcasses, and make a proper pie with a pastry base as well. Will your recipe work with a base put on? Many thanks, pete I haven't tried the pie with a base in it so I am not sure. If you want to make your own stock from the carcasses I imagine it would only improve the recipe. The last time I made it I used about 4 woodcock breasts from the freezer, 2 pigeon breasts and the saddle of 1 rabbit; so I would imagine you have enough meat there. good luck. Quote Link to comment Share on other sites More sharing options...
Hammergun Posted December 29, 2010 Report Share Posted December 29, 2010 The "dry pie" you refer to is called a raised game pie and is made by making a water crust pastry case inside a metal pork pie ring and filling it with game meat, sausage meet and gelatin, then putting a pastry top on. The pie ring keeps the cylindrical shape when cooking. Look on the net. There will be plenty of recipes for both. Quote Link to comment Share on other sites More sharing options...
southeastpete Posted December 30, 2010 Report Share Posted December 30, 2010 cheers, i'll let u know in a week or so! Quote Link to comment Share on other sites More sharing options...
southeastpete Posted December 30, 2010 Report Share Posted December 30, 2010 cheers, i'll let u know in a week or so! Quote Link to comment Share on other sites More sharing options...
berties Posted January 1, 2011 Report Share Posted January 1, 2011 A modern take on a game by Paul rankin cross between a pasty and pork pie,could be eaten hot or cold,have a look on the Saturday kitchen web site Quote Link to comment Share on other sites More sharing options...
SHADEYADE16 Posted January 1, 2011 Report Share Posted January 1, 2011 A modern take on a game by Paul rankin cross between a pasty and pork pie,could be eaten hot or cold,have a look on the Saturday kitchen web site just been watching him make pie,looks great Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted January 2, 2011 Report Share Posted January 2, 2011 i use a recipe which is virtually the same as the bbc one above .. but i dont put the orange in and add thyme instead ..... nothing against orange but its just one ive always used Quote Link to comment Share on other sites More sharing options...
benisbob Posted January 11, 2011 Report Share Posted January 11, 2011 sounds nice might hae to try this one day Quote Link to comment Share on other sites More sharing options...
lurchers Posted January 27, 2011 Report Share Posted January 27, 2011 we put pheasant,rabbit,hare,woodpigeon,venasen and maybe duck breast in red wine and water.cook on high in a slow cooker from 6p.m then turn onto low until dinner time the next day,then add the gravey into it make your pie crust then into the oven until golden brown tastes brill. Quote Link to comment Share on other sites More sharing options...
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