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bodger

Game Pies?

Your recommended game pie recipes please. I have pheasant, rabbit and pork in the freezer.
gerryindevon

Re: Game Pies?

bodger wrote:
Your recommended game pie recipes please. I have pheasant, rabbit and pork in the freezer.

I noticed your post and, though I make raised game pies all the time they're always different and I thought I didn't have a "recipe". Now I've found I jotted down the ingredients for a couple of them on pieces of paper. Before I write them out, did you mean this sort of pie or the ones to eat hot, which are basically game stew in pastry?
dtalbot

For me it tends to be whatever game I have, some onions and mushrooms, cooked in red wine then topped off with puff pastry
Taffy

Re: Game Pies?

bodger wrote:
Your recommended game pie recipes please. I have pheasant, rabbit and pork in the freezer.


john you not eating the game now    
gerryindevon

Re: Game Pies?

Taffy wrote:
bodger wrote:
Your recommended game pie recipes please. I have pheasant, rabbit and pork in the freezer.



I've just seen this and I'll try to find the pieces of paper.
debbie

just seen this too so look forward to the recipe - in my case, no pheasant as the last is going in Bodgers curry for tonight but rabbit, wild duck breast, pork (obviously) and venison.
gerryindevon

Re: Game Pies?

[quote="gerryindevon:231224"]
Taffy wrote:
bodger wrote:
Your recommended game pie recipes please. I have pheasant, rabbit and pork in the freezer.


Found one, but it's  not much of a recipe. I think it makes 2 fair-sized ones.
3lb any mix of game, 1lb pork belly, chopped not minced but the game a bit bigger than the pork; 3 medium onions and some garlic chopped finely and fried in lard or whatever; 6 oz chopped ready-to-eat dried apricots; 2tsp salt, 1tsp black pepper; 2tbs dijon mustard; 2tbs Geo Watkins anchovy sauce;
salt spoon each sage, thyme, white pepper.
I always keep jellied stock in freezer and re-freeze leftovers so I don't know exactly how much each cooked pie will take.
I also keep the raised pie pastry in the freezer.
Is all this of any use. Curious how others do theirs and what they put in them.
debbie

looks a bit like my pork pie recipe without the mace - meaning no specific quantities of anything just enough of everything

the herb selection is interesting and what make a pie I think.

My question though is about the venison and duck breast - TBH Iwould usually have these cooked rare to medium rare - I don't usually use them in a raised pie its normally pheasant, duck leg, cockeral, rabbit - so more white meats in mine...
darkbrowneggs

The recipe looks interesting, I have made a note of it.

Does anyone have an easy recipe for pasty for raised pies

All the best
Sue
Jonty

debbie wrote:

My question though is about the venison and duck breast - TBH Iwould usually have these cooked rare to medium rare - ...


Debbie,

have you never had venison casserole - it's sublime.  I', the same as you with the fillet etc but the rest will casserole/pie perfectly.

The duck breast goes well in a pie too, I know it seems wrong but it just works.
debbie

yes, venison casserole lots but I didn't know if the meat would dry out in a dry pie like that
bigphil

I got a bag of trotters from the butcher for 1 which sit in the freezer for pie and terrine's.
Morrisons did an offer on pork shoulder at 3 a kilo so that went in the freezer. I have venison haunch, pheasant, pigeon and rabbit.
All this is packed into a hot water crust pie and baked long and slow.

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