Game pie

Recipe from: 7/10/1997 12:00:00 AM
Ingredients 25
Servings 1
Minutes

Ingredients

Serving Change
  • SHREDDED MEAT
  • 3
    kg
    game, such as shoulder or chine
  • 500
    g
    fatty pork or streaky bacon
  • 125
    ml
    red wine
  • 2
    beef stock cubes
  • 4
    allspice seeds
  • 3
    whole cloves
  • 2
    ml
    ground nutmeg
  • FILLING
  • 2
    Litres
    shredded meat (see recipe below)
  • 2
    large onions, chopped
  • oil
  • 250
    g
    fresh mushrooms, halved
  • 15
    ml
    gravy thickener
  • 15
    ml
    cake flour
  • 250
    ml
    reserved meat sauce
  • CRUST
  • 250
    ml
    cake flour
  • 2
    ml
    salt
  • 10
    ml
    baking powder
  • 1
    extra-large egg
  • 80
    ml
    oil
  • 125
    ml
    milk
  • 15
    ml
    lemon juice
  • 125
    ml
    Cheddar cheese, grated
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray an ovenproof pie dish with non-stick spray. Spoon the meat into the dish and set aside. Sauté the onions in a little oil until tender. Add the mushrooms and stir-fry until brown. Blend the gravy thickener and cake flour with the meat sauce and add to the mushroom mixture. Simmer until the sauce thickens slightly and add to the meat. Mix lightly. CRUST: Sift together the dry ingredients for the crust. Mix the remaining ingredients, except the cheese, and add to the dry ingredients. Stir until smooth and add the cheese. Mix lightly and pour over the game. Bake for 30-45 minutes or until the crust is done and golden brown on top. Serve with quince jelly. Serves 6. TO MAKE SHREDDED MEAT Place the game, pork and wine in a saucepan along with the stock cubes and all the seasonings, cover with water and simmer for a few hours until the meat falls off the bones. Remove the bones and whole spices, skim the fat and remove the meat to a side dish. Reserve the meat sauce. Enough for 2 pies.
 

Read more on: bake
 

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