My First Game Pie

[ben0850]

Hi All

Decided I would have a bash at making a game pie, I used a recipe from Mike Robinson and it turned out pretty well.

I made my pastry with flour, water and hot beef dripping and rolled it into a loose bottomed cake tin.

After letting the pastry set in the fridge I lined it with smoked bacon before layering the pie with venison (from the estate) pheasant, rabbit and pigeon (from my own handy work).

The meat was prepped in batches and included some melted duck fat, garlic, onion and into the rabbit I included some lemon rind and juice.

After baking I left overnight before pouring in melted gelatine mixed with hot stock.

I enjoyed it with a red onion chutney on boxing day 😄

[chefy]

looks good,not bad for 1st go,

[harrycatcat1]

That pie looks rate nice, I am not kidding you but as I was looking at the pictures my stomach was rumbling, if it tastes as good as it looks it will be good.Well done

[henry d]

Looks great, well done

[holly]

now thats what i call a game pie not like that pile of poo i got conned with from morrisons

[Robbie uk]

That pie looks fantastic, my gastric juices are flowing big time !!!

[smokinggun]

Now that is what i call a proper pie, not one of those rubbish so called pies in a dish with only pastry on the top.

 

Cracking dinner you've made there buddy making me very jealous

[chefy]

what did the pie taste like,was it as good as it looked

[ben0850]

Thanks for the comments! The pie was great, I was really chuffed with how it turned out.

I think next time I will dice the venison a bit smaller and put a bit more lemon juice in with the rabbit but for a first effort it went down well.

 

Must admit Mike Robinsons cook book is pretty damn good for game

[welsh1]

That's an award winning pie you have there,i am drooling just just looking at it.

Well done

[southeastpete]

fancy chucking your full recipe up? includin your revisions?

looks gorgeous!

[ben0850]

Thanks again guys,

Here's the recipe

 

 

I found whenaking my pastry it needed about another 50g or so of lard melted and mixed in but I would recommend adding a little melted lard at a time until the pastry comes together.

I was once told by a pastry chef that each batch of flour can be totally different in terms of its required fat ratio, so back to using a bit of common and some instinct.

Make sure your venison is pretty small dice, pack it really firmly into the pie and ensure that's it's patted dry before adding your duck fat etc (mine was off the estate and pretty bloody).