A game pie is the best possible use of mixed or smaller cuts — venison, rabbit, game bird — that do not make a meal on their own. Here is the recipe that produces something better than the sum of its parts.
The Principle
A good game pie is a braise with a pastry lid. The filling is made separately — properly browned, properly sauced, properly seasoned — and the pastry provides a crust that absorbs the sauce and provides textural contrast. The pastry does not cook the filling. The filling cooks the filling. The pastry finishes it.
Ingredients (serves 6)
Filling:
- 500g mixed game meat — diced venison shoulder, rabbit legs off the bone, game bird thighs. Any combination.
- 150g bacon or speck, diced
- 2 brown onions, diced
- 3 carrots, diced
- 250g button mushrooms, halved
- 300ml red wine
- 300ml beef or game stock
- 2 tablespoons tomato paste
- 2 tablespoons plain flour
- Bay leaf, thyme, rosemary
Pastry: 375g shortcrust pastry (homemade or quality bought). 1 egg for wash.
Filling Method
- Brown the game meat in batches in a hot heavy pot. Do not crowd the pan — browning requires dry heat and contact. Set aside.
- Brown the bacon. Sweat the onions and carrots in the rendered fat for 5 minutes.
- Add flour, stir for 1 minute. Add tomato paste. Add wine and reduce by half. Add stock and herbs.
- Return meat to pot. Cover and braise at 160°C for 1.5–2 hours until tender. Add mushrooms in the last 20 minutes. Cool completely before assembling the pie — hot filling makes the pastry bottom soggy.
Assembly and Baking
- Line a pie dish with pastry. Fill with the cold game filling. Cover with pastry lid, seal the edges, trim. Brush with egg wash. Cut a vent in the lid.
- Bake at 200°C for 30–35 minutes until the pastry is golden brown.
Rest 10 minutes before cutting. Serve with mashed potato or crusty bread.
