Game pie

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6 servings
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venison

By Food24 November 03 2009
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Ingredients (22)

SHREDDED MEAT
3.00 kg game — shoulder or chine
500.00 g bacon — fatty or streaky
125.00 ml wine — red
2.00 stock cubes — beef
4.00 allspice — seeds
3.00 cloves — whole
2.00 ml nutmeg — ground
FILLING
2.00 Litres meat — shredded
2.00 onions — large, chopped
oil
250.00 g mushrooms — halved
15.00 ml gravy thickener
15.00 ml flour — cake
250.00 ml meat sauce
CRUST
250.00 ml flour — cake
2.00 ml salt
10.00 ml Baking powder
1.00 eggs — extra-large
80.00 ml oil
125.00 ml milk
15.00 ml lemon juice
125.00 ml cheddar cheese — grated
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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.



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