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Game Pie

Serves 6
Prep time: 20 minutes
Cooking time: 20 minutes

This dark meat pie can be the centrepiece of Game Pie Night. A great pie and full of rich, warm winter flavours. 



  • 1 large onion
  • 3 cloves garlic, crushed
  • 2 carrots, diced
  • olive oil
  • handful bacon, roughly chopped
  • 2 cups liquid beef stock
  • 1 cup red wine or port
  • juice and zest of 2 oranges
  • 2 Mallard duck, pre-cooked (simmer in water with an onion, carrot, bay leaf, and peppercorns, for at least an hour and a half then shred meat off the carcass)
  • 4 Paradise duck breasts, finely diced
  • Add other game e.g. rabbit or hare, finely diced
  • 2tbsp flour
  • 1tbsp grated ginger
  • 3 bay leaves
  • 2 tbsp fresh thyme leaves stripped from the stalks
  • handful fresh parsley, finely chopped
  • 2 tbsp tomato paste
  • salt and pepper
  • 2 tbsp tomato paste
  • 2 sheets flaky pastry
View the method
  1. Heat the oven to 120C. The filling needs to cook for a while at a low heat – this ensures it is tender and delicious.
  2. Roughly cut onion and garlic and sauté in olive oil, and then add bacon and fry until crisp. Set this mixture aside. Heat another measure of oil in a separate pan and add all the game meat. Mix well and cook over a gentle heat for around 15 minutes. Then sprinkle with a tablespoon of flour and stir through.
  3. Place all the game meat and the bacon and onion mixture in a large lidded casserole dish. Combine well. Then add 2 cups of stock, 1 cup red wine (or port). Squeeze in the orange juice and add the zest, herbs, ginger, salt and pepper and diced carrot.
  4. Put the lid on your casserole and place in the oven for 2 and a half hours.
    To make up - either dish mixture into individual pie dishes and cut a pastry lid for each pie or leave in the casserole dish, top with pastry, brush with beaten egg and bake for 20 minutes at 180C until golden.
  5. Serve on a cold winter's evening with masses of steamed winter veg, red wine and a whole lot of tall tales about the ones that got away.

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