Game pie

Game pie

Encyclopedia of Food and Cookery


Quantity Ingredient
1 pheasant
or 2-3 smaller game birds
1 bouquet garni
500ml water
250g skinless belly pork, diced
125g ham, diced
1 onion, finely chopped
1 tablespoon parsley, chopped
1 teaspoon fresh thyme, chopped
or 1/2 teaspoon dried thyme
1 fresh sage leaf, finely chopped
or pinch dried sage
4 juniper berries, crushed
1/4 teaspoon ground mace
125ml port
2 tablespoons brandy
1 teaspoon salt
freshly ground black pepper
90g mushrooms, sliced
30g butter
1 tablespoon plain flour
250g frozen puff pastry, thawed
1 egg yolk, beaten
2 slices onion
2 slices carrot
2 slices celery


  1. Cut meat off pheasant or other birds. Put carcass into a saucepan with slices of onion, carrot and celery, bouquet garni and water, and simmer, covered, for 1½ hours. Strain, chill and remove fat from surface.
  2. Cut pheasant meat into bite-size pieces and place in a bowl with pork, ham, chopped onion, herbs, berries, mace, port, brandy, salt and pepper. Cover and leave for 6–8 hours, turning over occasionally. Put meat mixture into a pie dish just big enough to hold it.
  3. Sauté mushrooms in butter and place them on top of meat mixture. Add flour to fat in sauté pan and stir until golden, then add 250 ml stock from carcase and stir until boiling. Season with salt and pepper and pour over pie filling. Cool completely.
  4. Cover dish with puff pastry, make a hole in the centre and decorate with pastry leaves. Brush with egg yolk and bake in a preheated very hot oven (230°C) for 15 minutes or until pastry is well‑risen, then reduce heat to moderately hot (190°C) and bake for a further 1½ hours or until meat is tender (test with a skewer through hole in crust). If crust is browning too much, cover loosely with foil.
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