HOT GAME PIE
Gordon Ramsay creates the ultimate game pie - wonderful autumnal vegetables with pheasant and venison, all under a crisp crust.
Provided by Gordon Ramsay
Categories Buffet, Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Untie the pheasants and pull out the legs. Using the tip of a very sharp knife, detach the legs where the thigh joins the body. Then slice off the breast fillets from the rib cage as neatly as possible and set aside. Discard the rest of the carcass.
- Heat 2 tbsp oil in a large pan, brown the legs and season. Add the carrot, onion and 2-3 sprigs thyme, rosemary, bay leaves and cook for 5 mins. Pour in the wine, boil to reduce by three-quarters, then mix in the tomato purée. Cook for 1-2 mins, pour in 1.25 litres water and bring to a rapid boil. Skim off any fat and scum that rises to the top.
- Simmer the stock until it reduces by half to around 600ml, about 15 mins. Strain the stock and pour back into the pan. Boil until reduced to around 300ml. You can make up to this point 2 days in advance or freeze the stock for up to 1 month. (The leg meat isn't used in this recipe, but you can shred
- Make a celeriac purée. Sauté the celeriac in the butter with 2 sprigs rosemary in a covered pan for 15-20 mins until soft. Discard the rosemary. Heat the stock, put a small ladleful in a blender or food processor with the celeriac, then blitz to a purée.
- Slice the breast fillets into large chunks and poach in the stock for 7 mins until just firm. Remove and set aside. Add the sausages, poach for 8-10 mins, then remove and slice. Take the stock off the heat.
- Heat oil in a large frying pan and sauté the pancetta for 4-5 mins. Add the shallots or onions and some oil, then cook for another 5 mins. Tip the mixture into a large bowl. Add more oil to the pan and fry the mushrooms for 5 mins. Add to the bowl and toss together with your hands or a large spoon.
- Tip the parsnips into the pan with the honey and the leaves of a sprig of thyme. Season and cook for 5-7 mins, discard the thyme and remove to the bowl along with the meat. Chop a sprig each of thyme, rosemary and parsley, add to the bowl and toss everything together.
- Heat the stock and mix in 1 tbsp of the celeriac purée and the mustard. Spoon the remaining purée into the bottom of a deep rectangular 22 x 10cm pie dish. Tip the filling on top, then pour over the stock. The filled pie dish can be covered with cling film and chilled for up to a day.
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured board to the thickness of £1 coin. Beat the yolks until smooth and brush some around the rim of the pie dish. Lay the pastry on top and press down the edge to seal. Using a sharp knife, trim off the excess, then pinch the edges to crimp. Brush evenly with more glaze.
- Cut out some small oval shapes, score leaf marks down the centre and pinch the ends. Fix onto the pastry and glaze with the egg. Fix thyme sprigs on top and crush over some sea salt flakes. Bake the pie for 10 mins, then reduce heat to 180C/fan 160C/gas 4 and bake for another 20-25 mins until golden and crisp. Leave to stand for 10 mins before serving.
Nutrition Facts : Calories 987 calories, Fat 61 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 10 grams fiber, Protein 62 grams protein, Sodium 3.14 milligram of sodium
GAME PIE WITH CRANBERRIES & CHESTNUTS
Make this impressive looking pie and keep it in the fridge, ready for a lunch buffet. The simple hot water crust pastry is well worth the effort
Provided by Cassie Best
Categories Lunch, Main course, Supper
Time 3h25m
Number Of Ingredients 16
Steps:
- First, make a cranberry sauce for the centre of the pie. Tip 150g of the cranberries and the sugar into a saucepan, add 1 tbsp water and bring to a simmer. Bubble for 4-5 mins until the cranberries have softened and you have a glossy sauce. Cool completely. Mix the remaining filling ingredients (including the remaining cranberries) in a large bowl and season well.
- When you're ready to make the pastry, boil the kettle and grease a deep 20cm loose-bottomed cake tin with a little lard. Tip the flour into a bowl and season with 1 tsp salt. Measure 220ml hot water into a jug and add the lard. Stir until melted, then pour into the flour and mix with a wooden spoon to form a dough. It's best to roll hot water crust pastry while it's warm, so - working quickly - remove a quarter of the pastry, wrap and set aside. Roll the remaining pastry on a floured surface to the thickness of a £1 coin. Use the warm pastry to line your cake tin, leaving any excess pastry overhanging, and pushing it right into the corners. If it tears, patch it up with the excess - this pastry is very forgiving, so you don't have to be too gentle with it. Heat oven to 180C/160C fan/gas 4.
- Pack half the filling into the bottom of the lined tin, making sure there are no air pockets. Spread the cranberry sauce over the meat, then pack the remaining filling on top, creating a slightly domed shape in the middle. Use a pair of scissors to trim the excess pastry to about 2cm all the way around, then brush the inside rim with some of the beaten egg. Unwrap the remaining pastry and roll out to the same thickness as before. Cut into wide strips and use to create a lattice on top of the pie, tightly weaving the pastry strips under and over each other. Pinch the pastry together around the edges, then roll the excess in towards the centre to create a neat edge. Brush the top of the pie with more egg.
- Cook in the oven for 45 mins, then reduce the heat to 160C/ 140C fan/gas 3 and cook for a further 1 hr 30 mins. Leave to cool at room temperature, then chill overnight, or for at least 4 hrs.
- Soak the gelatine in cold water for 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
- Pour the stock into the pie through the holes in the lattice, using a funnel. Pour in a little at a time, allowing a few seconds before each addition (you may not need all the stock). Put in the fridge for another 2 hrs to set the jelly, then serve in wedges. Eat within 3 days.
Nutrition Facts : Calories 565 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
More about "game pie recipe river cottage recipes"
TIM MADDAM'S GAMEKEEPER’S PIE - THE FIELD
From thefield.co.uk
Estimated Reading Time 2 mins
GAME PIE
From olivemagazine.com
ROASTED GAME BIRD PIE | JAMIE OLIVER CHICKEN PIE RECIPES
From jamieoliver.com
GAME CURRY | RIVER COTTAGE
From rivercottage.net
GAME PIE - THE ACCIDENTAL SMALLHOLDER
From accidentalsmallholder.net
TRADITIONAL BRITISH GAME PIE RECIPE
From thespruceeats.com
GAME PIE RECIPES
From bbcgoodfood.com
RECIPES > GAME | RIVER COTTAGE
From rivercottage.net
THE HIRSHON MEDIEVAL(ISH) ENGLISH GAME PIE - THE FOOD DICTATOR
From thefooddictator.com
PORK PIE | RIVER COTTAGE
From rivercottage.net
RAISED GAME PIE RECIPE - BBC FOOD
From bbc.co.uk
GAME PIES RECIPE
From greatbritishchefs.com
GAME PIE RECIPE RIVER COTTAGE - AREEGGSPASTEURIZED
From areeggspasteurized.blogspot.com
GAME PIE RECIPE
From eatyourbooks.com
VENISON PIE | RIVER COTTAGE REUNITED - LEARNING WITH EXPERTS
From learningwithexperts.com
OLD-FASHIONED RAISED GAME PIE | RECIPES
From deliaonline.com
GAME PIE RECIPE RIVER COTTAGE - CAKE BAKING
From cakebaking.net
HEARTY GAME PIE RECIPE - BBC FOOD
From bbc.co.uk
GAME PIE - USES MUSHROOMS, PORT & GAME MEAT FOR THE ULTIMATE …
From greedygourmet.com
RECIPES | RIVER COTTAGE
From rivercottage.net
GAME PIE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love