📝 About This Recipe
A quintessential pillar of British country cooking, this magnificent pie celebrates the deep, earthy flavors of the forest floor. Succulent chunks of venison, pheasant, and partridge are slow-braised in a velvet-smooth reduction of red wine and aromatic juniper berries, all encased in a buttery, golden-brown shortcrust pastry. It is a hearty, sophisticated centerpiece that brings the rustic charm of a traditional sporting estate directly to your dining table.
🥗 Ingredients
The Game Filling
- 800 grams Mixed Game Meat (venison, pheasant, and partridge, cut into 3cm chunks)
- 150 grams Smoked Streaky Bacon (roughly chopped)
- 3 tablespoons Plain Flour (seasoned with salt and pepper)
- 50 grams Unsalted Butter
- 2 tablespoons Vegetable Oil
Aromatics & Braising Liquid
- 8-10 pieces Shallots (peeled and left whole)
- 2 pieces Carrots (diced into thick rounds)
- 3 cloves Garlic (minced)
- 6 pieces Juniper Berries (lightly crushed)
- 3 sprigs Fresh Thyme (leaves picked)
- 500 ml Beef or Game Stock (high quality)
- 150 ml Ruby Port or Red Wine
- 1 tablespoon Redcurrant Jelly
Pastry & Finish
- 500 grams Shortcrust Pastry (all-butter, chilled)
- 1 large Egg (beaten for egg wash)
👨🍳 Instructions
-
1
Preheat your oven to 160°C (320°F). Toss the game meat in the seasoned flour until every piece is lightly coated, shaking off any excess.
-
2
Heat the oil and half the butter in a large, heavy-bottomed ovenproof casserole dish over medium-high heat. Brown the meat in batches until deeply caramelized on all sides, then remove and set aside.
-
3
In the same pan, add the bacon and fry until crisp. Add the remaining butter, the whole shallots, and carrots, cooking for 5-8 minutes until the vegetables soften and take on some color.
-
4
Stir in the minced garlic, crushed juniper berries, and thyme. Cook for 1 minute until fragrant, being careful not to burn the garlic.
-
5
Deglaze the pan with the port or red wine, scraping up all the savory browned bits (the fond) from the bottom. Allow the liquid to reduce by half.
-
6
Return the meat to the pan. Pour in the stock and stir in the redcurrant jelly. Bring to a gentle simmer.
-
7
Cover with a tight-fitting lid and place in the oven for 1.5 to 2 hours, or until the meat is tender but not falling apart. The sauce should be thick and glossy.
-
8
Remove from the oven and allow the filling to cool completely. This is crucial—a hot filling will melt the pastry and result in a 'soggy bottom'.
-
9
Increase oven temperature to 200°C (400°F). Transfer the cooled filling into a deep pie dish (approx. 24cm), placing a pie bird in the center if you have one to support the crust.
-
10
On a lightly floured surface, roll out the pastry to the thickness of a pound coin (about 3-4mm), ensuring it is wide enough to cover the dish with a 2cm overhang.
-
11
Dampen the rim of the pie dish with water. Drape the pastry over the filling, trim the edges, and press down firmly to seal. Crimp the edges with a fork or your fingers for a decorative finish.
-
12
Brush the entire surface generously with the beaten egg. Cut a small cross in the center (if not using a pie bird) to allow steam to escape.
-
13
Bake for 30-35 minutes until the pastry is risen and a rich, golden brown. Let the pie rest for 10 minutes before serving to allow the juices to settle.
💡 Chef's Tips
Always cool your filling completely before adding the pastry lid to ensure a crisp crust. If you can't find a game mix, a combination of venison steak and chicken thighs works as a great substitute. Don't over-crush the juniper berries; you want their essence without the texture being gritty. For an extra glossy finish, mix a pinch of salt and a teaspoon of cream into your egg wash. Use a 'pie bird' or ceramic funnel to vent steam and keep the pastry from becoming weighed down by moisture.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes or fondant potatoes to soak up the gravy. Braised red cabbage with apple and cinnamon provides a perfect acidic contrast to the rich meat. Steamed seasonal greens like kale or savoy cabbage tossed in nutmeg butter. A glass of full-bodied Malbec or a peaty Scotch whisky complements the gamey notes beautifully. Extra gravy on the side is always a welcome addition for a truly indulgent British meal.