500g Game Meat (venison, pheasant, pigeon, rabbit, partridge etc. locally sourced)
2 tbsp oil (of your choice)
2 slices of bacon (medallions are leaner)
Handful of seasonal mushrooms
2 cloves of garlic
1 tbsp plain flour
1 bay leaf
1 tbsp redcurrant jelly
150ml chicken stock
150ml red wine
Salt & Pepper
Seasonal vegetables to serve (depends on the month that you make this!)
[Before beginning this recipe be mindful of which seasonal vegetables you are using and begin cooking these at the appropriate time for best results with your chosen veg]
- Add 1tbsp of your chosen oil to a pan and brown the meat. Remove and put on a plate to one side
- Add the other 1tbsp of oil to the pan and add the chopped shallots, it will take about 5-minutes for them to soften, then add the chopped bacon, sliced mushrooms and finely diced garlic - cook for 3-minutes
- Mix the flour into the onion, bacon, mushroom, garlic combo for 2-minutes, season with salt and pepper and stir in the bay leaf, redcurrant jelly, chicken stock, redcurrant jelly and the wine.
- It will being to boil, add the meat, then let it simmer for 15-minutes.
- Heat your oven to 200C, add everything from the pan into pie dishes and make a small pastry lid for to cover. Of course this isn't the healthiest part of the recipe but the meat isn't entirely cased in pastry, so it's not as bad as a normal pie.
[One big tip I can give you here to make this recipe even healthier and still "pie-like" is to use a small shaped cutter on the puff pastry (perhaps a rabbit or a bird like we did!) and bake them in the oven on a sheet and then place it on top of the meat to serve. I normally call this my "Lie Pie" which I use mostly with my Chicken, Chorizo & Leek Lie Pie.]
- Decorate the top of the pastry and glaze with beaten egg.
- Put completed pie dishes in oven for around 25-minutes and cook vegetables.
- Serve and enjoy a healthier, happier and greener meal!