Game Pie

Game Pie is a rich and hearty dish that brings together a variety of game meats, such as venison, pheasant, and rabbit, slow-cooked to perfection with vegetables and aromatic herbs, all encased in a golden, flaky pastry crust. This traditional British dish is often enjoyed during the colder months, offering a warming and satisfying meal that’s perfect for special occasions or family gatherings. The deep, savory flavors of the game meats are complemented by a robust gravy, making each slice of this pie a true indulgence. Whether served with a side of roasted vegetables or creamy mashed potatoes, Game Pie is a delicious way to celebrate the flavors of the season.

Ingredients:

• 1 lb mixed game meat (such as venison, rabbit, pheasant), cut into bite-sized pieces
• 1/2 lb pork belly or fatty bacon, diced
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup red wine
• 1 cup beef or game stock
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons flour
• 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• Salt and pepper, to taste
• 1 sheet puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Brown the Meat: In a large, heavy-bottomed pot or Dutch oven, cook the diced pork belly or bacon over medium heat until the fat is rendered and the meat is browned. Remove the pork or bacon with a slotted spoon and set aside. In the same pot, brown the game meat in batches, seasoning with salt and pepper. Remove the browned game meat and set aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
4. Make the Gravy: Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef or game stock, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir well and bring the mixture to a simmer.
5. Combine and Simmer: Return the browned game meat and pork belly or bacon to the pot. Stir to combine everything, cover, and let the mixture simmer gently for 45 minutes to 1 hour, or until the meat is tender and the gravy has thickened. Taste and adjust the seasoning as needed.
6. Assemble the Pie: Transfer the game meat mixture into a pie dish. Roll out the puff pastry on a lightly floured surface and place it over the filling. Trim the edges and crimp them to seal. Cut a few slits in the top of the pastry to allow steam to escape. Brush the pastry with the beaten egg for a golden finish.
7. Bake: Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and puffed.
8. Serve: Let the pie cool for a few minutes before slicing and serving. Serve with roasted vegetables, mashed potatoes, or a side of green beans.

This Game Pie is a hearty and flavorful dish, perfect for warming up on a cold day and celebrating the rich, robust flavors of wild game meats.