Difference between revisions of "Game Pie"
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== Description == | == Description == | ||
[[Image:gamepie.jpg|right|Game Pie]] | [[Image:gamepie.jpg|right|Game Pie]] | ||
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* Beaten [[egg]] for glazing | * Beaten [[egg]] for glazing | ||
| − | == | + | == Procedures == |
# Put the birds into a pan with the [[bouquet garni]] and cover with stock or [[water]] plus [[salt]] and [[pepper]]. | # Put the birds into a pan with the [[bouquet garni]] and cover with stock or [[water]] plus [[salt]] and [[pepper]]. | ||
# Simmer, covered, until the meat begins to part from the bone, and can be cut away from the carcass in good-sized pieces. Arrange them in a pie dish. | # Simmer, covered, until the meat begins to part from the bone, and can be cut away from the carcass in good-sized pieces. Arrange them in a pie dish. | ||
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[[Category:Bacon Recipes]] | [[Category:Bacon Recipes]] | ||
| − | [[Category:English Meat | + | [[Category:English cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Game bird Recipes]] | [[Category:Game bird Recipes]] | ||
[[Category:Hard-boiled egg Recipes]] | [[Category:Hard-boiled egg Recipes]] | ||
Latest revision as of 16:48, 16 July 2012
Description
For this recipe choose older birds or woodpigeons, rather than young roasting game.
Ingredients
- 2-4 Game birds - according to size (pheasant, grouse, partridge, woodpigeon)
- 1 bouquet garni
- stock or water
- 1 large onion, chopped,
- 250 g (9 oz) mushrooms, sliced
- 60 g (2 oz) butter
- 1 rounded tablespoon plain flour
- 6 – 8 rashers bacon (optional),
- 3 – 4 Hard-boiled eggs, quartered
- salt
- pepper
- parsley
- Puff or shortcrust pastry
- Beaten egg for glazing
Procedures
- Put the birds into a pan with the bouquet garni and cover with stock or water plus salt and pepper.
- Simmer, covered, until the meat begins to part from the bone, and can be cut away from the carcass in good-sized pieces. Arrange them in a pie dish.
- Brown the onion and mushrooms lightly in the butter - they should be golden rather than deep brown. Stir in the flour, and enough stock to make a rich, fairly thick but not gluey sauce.
- Simmer while you cut the rashers into convenient-sized pieces for small rolls: these should be lightly grilled, then arranged round the meat, along with the pieces of hard-boiled egg.
- Season with salt, pepper and chopped parsley. Pour over the onion and mushroom sauce which should come to within half an inch of the top of the pie dish.
- Cover with puff or shortcrust pastry in the usual way (puff pastry is traditionally used, but many people prefer a good shortcrust with meat).
- Brush over with beaten egg and bake for 30 minutes at 220°C / 425°F / Gas mark 7.
- The heat may be lowered once the pastry has risen well (puff) and is nicely browned (puff and shortcrust).
