It's the time of year that my other half dreads because I get up at all hours of the day and the dog is always dirty!! Either way I think game is one of the most under rated meat sources in this country and forms a vast proportion of the meat course in my house.
Every year in January me and my freinds see who can make a game pie with the greatest variety. My best effort was last year with
Venison, Pheasant, Mallard, Partridge, Woodcock, Pigeon and Rabbit. I lost out to a snipe by my mate Sean!!
Anyway, here's what I do.
I take about 3lbs of various boned game and cut it into 1" cubes. Lightly roll the meat in plain flour and fry off in small batches on a high heat until the meat is nicely browned. Reserve the cooked meat in a bowl.
Dice a large onion (or better still 8-10 shallots) finely and gently gook it in the oil left in the meat pan. The onion should deglaze the pan a little. Don't brown the onions, just cook till soft. Add the meat to the onions with any juices and add a crushed clove of Garlic.
While this is cooking gently, mix up the folowing in two pints of boiling water:
1 Chicken Stock cube
1 Beeef Stock cube
Half a jar of Black Cherry Jam (about 2 large table spoons.)
A bouqut Garni
2-3 Bay leaves
Back in the pan (which should be fairly dry) take the temperature up and add a half a glass of Brandy. Let it reduce/flame well and then add the stock mixture and a tin of pitted cherries.
Simmer down on a low heat for an hour or so until the meat is softened and the stock has reduced/thickened. season to tasteand remove the Bay and Bouquet Garni.
Take the pre rolled puff pastryand place a heaped portion of the meat mix in the front third of the pastry oblong. Then fold over and seal with egg/milk wash.
I cut some small slits diagnally in the top of the pie to let the steam out when I bake it.
I;'ve also used the recipe to make small pasties (cut the meat smaller) which I serve cold on shoot days. They would be great with some of those chutneys that have been posted elsewhere!!!
Rgds,
FB
