📝 About This Recipe
This magnificent deep-dish pie is a celebration of the forest, combining tender morsels of venison, pheasant, and rabbit in a rich, juniper-scented red wine gravy. Encased in a buttery, hand-crimped shortcrust pastry, it evokes the rustic elegance of a traditional English countryside manor. It is a hearty, soulful centerpiece that transforms seasonal wild game into a sophisticated culinary experience.
🥗 Ingredients
The Game Filling
- 2 lbs Mixed Game Meat (cubed venison, pheasant breast, and rabbit)
- 1/2 lb Smoked Streaky Bacon (roughly chopped)
- 8-10 pieces Shallots (peeled and halved)
- 2 pieces Carrots (diced into thick rounds)
- 3 cloves Garlic (minced)
The Braising Liquid
- 1.5 cups Red Wine (a full-bodied variety like Syrah or Merlot)
- 2 cups Beef or Game Stock (high quality or homemade)
- 2 tablespoons Red Currant Jelly (for sweetness and shine)
- 6 pieces Juniper Berries (crushed)
- 3 sprigs Fresh Thyme (leaves removed)
- 3 tablespoons All-Purpose Flour (for thickening)
The Pastry & Finish
- 1.5 lbs Shortcrust Pastry (chilled; store-bought or homemade)
- 1 piece Egg (beaten with a splash of milk for the wash)
- 2 tablespoons Butter (for searing)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the mixed game meat dry with paper towels and season generously with salt and black pepper.
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2
In a large, oven-proof Dutch oven, melt the butter over medium-high heat. Brown the game meat in batches until deeply caramelized on all sides, then remove and set aside.
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3
In the same pot, fry the chopped bacon until the fat renders and it becomes crispy. Add the shallots and carrots, cooking for 5-7 minutes until the shallots soften.
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4
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
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5
Deglaze the pan by pouring in the red wine, scraping the bottom with a wooden spoon to release the flavorful browned bits (fond).
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6
Return the game meat to the pot. Add the stock, crushed juniper berries, thyme, and red currant jelly. Bring to a gentle simmer.
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7
Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 90 minutes, or until the meat is fork-tender but not falling apart.
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8
Remove from the oven and let the filling cool completely. This is crucial—a hot filling will melt the pastry and result in a soggy bottom.
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9
Increase oven temperature to 400°F (200°C). Roll out two-thirds of the pastry on a floured surface and line a deep 9-inch pie dish, leaving some overhang.
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10
Pour the cooled game filling into the pastry-lined dish. Roll out the remaining pastry to create the lid.
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11
Dampen the edges of the bottom crust with water, place the lid on top, and pinch the edges firmly to seal. Trim the excess and crimp decoratively.
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12
Cut a small steam vent in the center of the lid. Brush the entire top with the beaten egg wash for a golden, professional finish.
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13
Bake for 30-35 minutes until the pastry is a deep golden brown and the filling is bubbling through the vent.
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14
Allow the pie to rest for at least 15 minutes before slicing to let the gravy set slightly.
💡 Chef's Tips
Always cool your filling completely before adding it to the pastry to prevent the dreaded 'soggy bottom.' If you find the game meat is too lean, add a little extra bacon or even some diced pork belly for moisture. Don't over-crush the juniper berries; you want their essence without biting into a gritty texture. For an extra glossy crust, apply a second layer of egg wash ten minutes into the baking process. If the pastry edges brown too quickly, cover them loosely with strips of aluminum foil.
🍽️ Serving Suggestions
Serve with a side of creamy mashed potatoes swirled with roasted garlic. Pair with honey-glazed roasted root vegetables like parsnips and carrots. A dollop of extra red currant jelly on the side provides a bright, acidic contrast to the rich meat. Enjoy with a glass of robust Cabernet Sauvignon or a dark, malty ale. Steam some buttered savoy cabbage with caraway seeds for a fresh, crunchy accompaniment.