Game Pie Recipe
Embracing the Heritage and Craft of Game Pie
Game pie, a quintessential British culinary treasure, stands as a testament to the country’s rich hunting traditions and the art of rustic cooking. This dish, which dates back centuries, utilises a blend of wild-caught meats, often reflecting the seasonal and regional availability of game such as pheasant, rabbit, venison, and even wild boar. Each type of game offers a distinct, robust flavour that sets this pie apart from its more common counterparts.
The allure of game pie goes beyond its deep, complex flavours. It embodies the importance of sustainable cooking practices, utilising meats that are often overlooked in modern cuisine. The preparation and cooking of wild game are critical not only to enhance the flavours but also to ensure the meat is tender and safe to consume. Game meats are typically leaner and richer in flavour than farm-raised meats, requiring careful handling to preserve their unique textures and taste.
Moreover, cooking game pie is an exercise in culinary excellence, demanding precise techniques and timing to balance the strong, gamey flavours with the right herbs, spices, and accompaniments. The pie’s pastry, whether puff or shortcrust, serves not just as a container but as an integral component that complements the filling with its buttery, flaky texture.
This introduction to game pie will guide you through the historical significance and culinary importance of this exquisite dish. We will explore how each ingredient is selected and prepared to contribute to the pie’s hearty, comforting essence. By understanding the foundations of making a game pie, you will appreciate the meticulous craft involved in bringing this traditional fare to your table, embodying a heritage of flavour and festivity in each bite.
Ingredients
Preparation
Cooking
Presentation
Wine
Ingredients
To cater to six diners, our game pie will include a medley of meats and complementary ingredients that enhance and balance the robust flavours:
Each component is chosen not only for its flavour but also for its ability to meld harmoniously within the pie, creating a symphony of taste that celebrates the essence of wild game.
Ingredients for 6 people:
600g mixed game meat (such as pheasant, rabbit, and venison): Rich and hearty base.
200g smoked bacon lardons: Adds a smoky depth.
300g chestnut mushrooms: Earthy tones to complement the game.
2 onions: Foundation of sweetness and aroma.
3 garlic cloves: A pungent touch to cut through the richness.
1 tbsp tomato purée: A hint of acidity to balance the flavours.
150ml red wine: Deepens flavours, adds a luxurious note.
500ml beef stock: Provides the necessary liquid for a succulent filling.
2 bay leaves: A subtle layer of herby freshness.
1 tsp dried thyme: Aromatic warmth.
Ready-rolled shortcrust pastry: For a buttery, crisp casing.
1 egg, beaten: For a golden, glossy finish.
Preparation
Preparing a game pie involves more than just assembling ingredients; it requires careful preparation and attention to detail to ensure that each component contributes to a harmonious final dish. Follow these steps meticulously to set the stage for a perfect pie.
- Prepare the Game Meat
Begin by thoroughly cleaning the mixed game meat. Rinse under cold water to remove any impurities and pat dry with paper towels. This step is crucial for ensuring that the meat cooks evenly and tastes clean. Dice the meat into bite-sized pieces, aiming for uniformity to ensure that each piece cooks at the same rate and absorbs the flavours evenly. - Render the Bacon
Cut the smoked bacon lardons into small pieces. Heat a large skillet over medium heat and cook the bacon until it’s golden and crispy. This not only prepares the bacon for inclusion in the pie but also leaves behind flavorful fat in the pan, which will be used to brown the game meat. Remove the bacon and set it aside on paper towels to drain the excess grease. - Brown the Game Meat
Using the same pan with the bacon fat, increase the heat to medium-high. Add the game meat in batches to avoid overcrowding, which can lead to steaming rather than searing. Brown the meat until it develops a rich, golden crust on all sides. This process enhances the flavour through the Maillard reaction, providing a robust base for the pie’s filling. Set the browned meat aside with the bacon. - Sauté the Vegetables
Reduce the heat to medium. In the same pan, add the finely chopped onions and garlic. Cook until they are translucent and soft—about 5 minutes. Add the sliced chestnut mushrooms and sauté until they begin to release their moisture and brown slightly. The mushrooms will absorb the flavours from the pan, enriching the overall taste. - Deglaze and Simmer
Stir in the tomato purée to the vegetable mixture and cook for another minute. Then, pour in the red wine, scraping the bottom of the pan with a wooden spoon to lift any browned bits—the fond, which is packed with flavour. Add the beef stock, bay leaves, and dried thyme. Bring the mixture to a simmer. - Combine and Slow Cook
Return the browned game meat and bacon to the pan, stirring to combine with the vegetable and liquid mixture. Ensure the meat is submerged in the liquid to cook evenly. Cover and let simmer on a low heat for about an hour, or until the meat is tender and the flavours are well melded. The slow cooking process is vital as it allows the tough fibres of the game meat to break down, resulting in a tender and juicy filling. - Cool Before Assembly
Once cooked, remove the pan from the heat and let the filling cool completely before assembling the pie. Cooling the filling prevents it from cooking the pastry prematurely and ensures that the pie remains crisp and flaky after baking.
Cooking: Mastering the Craft of Game Pie Assembly
The process of assembling and baking your game pie is where all the elements come together to create a culinary masterpiece. Here’s a detailed guide to ensure that your pie is not only delicious but also visually appealing.
- Preheat and Prepare
Start by preheating your oven to 200°C (400°F). This ensures a hot environment that will crisp the pastry perfectly. On a lightly floured surface, roll out your ready-rolled shortcrust pastry to a thickness of about 3mm. Be sure to keep some pastry aside for the top of the pie. - Line the Dish
Line the bottom and sides of a deep 22cm pie dish with pastry. Ensure the pastry overlaps slightly over the edge of the dish to seal in the filling effectively. Press the pastry gently into the corners of the dish without stretching it, as this could cause the pastry to shrink during cooking. - Add the Filling
Spoon the cooled game filling into the pastry-lined pie dish. Arrange the mixture so that it mounds slightly in the center; this will give your pie a traditional domed appearance after baking. Ensure the filling is not too hot when adding to the pastry to prevent it from beginning to cook prematurely. - Prepare the Lid
Roll out the remaining pastry to form the lid of the pie. This piece should be slightly larger than the pie dish to allow for sealing. Brush the edges of the pastry base with a beaten egg to help seal the lid. - Seal and Crimp
Place the pastry lid over the filling, pressing the edges together to seal. Trim any excess pastry with a knife and crimp the edges with a fork or pinch between your fingers to ensure a tight seal and create a decorative edge. - Vent and Glaze
Make a small slit in the center of the pie lid; this acts as a vent to allow steam to escape, preventing the pastry from becoming soggy. Brush the entire top of the pie with beaten egg. This will give your pie a golden and glossy finish when baked. - Bake to Perfection
Place the pie in the preheated oven and bake for 35-40 minutes or until the pastry is golden brown and crisp. The high heat will help the pastry puff slightly, adding texture to the crisp exterior. - Rest and Serve
After removing the pie from the oven, let it rest for about 10 minutes. This resting period allows the filling to set slightly, making the pie easier to slice without the filling spilling out.
Presentation
Serve the game pie on a large, pre-warmed platter to maintain its temperature. The golden-brown crust should be showcased centrally, with garnishes that hint at the flavours inside. Small sprigs of thyme or parsley can add a touch of green, echoing the earthy ingredients. The pie can be sliced at the table to add a sense of occasion and allow guests to enjoy the steam and aromas released from the freshly opened pie.
Side Dishes
Hand-cut, twice-cooked chips: These chips are a classic British accompaniment to pies. Thickly cut and crisply fried, their fluffy interior and crunchy exterior provide a textural contrast to the rich, soft filling of the pie. Serve in a separate bowl or on the side of the plate.
Crisp, seasonal salad: Opt for a light salad with sharp vinaigrette to cut through the richness of the pie. A mix of arugula, radicchio, and frisée offers a bitter counterpoint, while thinly sliced radishes add peppery notes and a crunchy texture. Dress the salad just before serving to maintain its freshness.
Roasted root vegetables: For a heartier side, roasted carrots, parsnips, and beetroots seasoned with thyme, salt, and a drizzle of honey make an excellent choice. Their natural sweetness and earthy flavors resonate well with the game meat, enhancing the overall harmony of the meal.
Sauces
Red wine reduction: This sauce can be made by simmering the leftover marinade or cooking juices until thickened, creating a rich, flavourful complement to the pie.
Cumberland sauce: Offering a sweet and tangy flavor profile with red currant jelly, orange zest, and mustard, Cumberland sauce is a traditional accompaniment that adds a vibrant touch to the savory pie.
Plating Techniques
Individual servings: Plate each slice of pie with a helping of chips and a scoop of salad on pre-warmed plates. Drizzle a little sauce over the pie or around the plate’s rim for an added touch of elegance.
Family-style service: Place the pie in the center of the table surrounded by bowls of the sides and sauces. This encourages a communal, interactive dining experience, allowing guests to serve themselves according to their preference.
Wine Pairings
A dish as majestic as game pie pairs splendidly with a thoughtful selection of wines. For a truly harmonious dining experience, consider these specific wines from distinguished vineyards. Each selection comes with its own unique profile, meant to complement the complex flavours of the pie.
Low-Cost Wine Pairings
Côtes du Rhône – Guigal 2019: From the reputable E. Guigal Vineyard, this wine is celebrated for its robust body and layers of dark fruit flavours, such as blackberry and plum, accented with a hint of spice. Its hearty character stands up well to the strong flavours of the game.
Chapoutier Belleruche 2018: Another gem from the Rhône valley, this wine features a vibrant blend of Grenache and Syrah, offering a palette of red and black fruits with undertones of thyme and black olives, which echo the herby and meaty notes of the pie.
Medium-Cost Wine Pairings
Oyster Bay Pinot Noir 2020 from Marlborough, New Zealand: Known for its bright, fruit-forward aromas of cherry and cranberry, this wine has a silky mouthfeel and a subtle oak influence, making it an elegant companion to the rustic game pie.
Cloudy Bay Pinot Noir 2018, also from Marlborough: This wine delivers a slightly more complex profile with layers of ripe red fruit, enhanced by nuances of dried herbs and spice. It’s a well-balanced Pinot Noir with fine tannins that complement the textures of the pie without overwhelming its flavours.
High-Cost Wine Pairings
Barolo – Pio Cesare 2016: A stellar representation of the Nebbiolo grape, this Barolo from the Pio Cesare vineyards offers a powerful bouquet of dried flowers, tar, and ripe cherries, with a rich, tannic palate that harmonises beautifully with the game pie’s intensity.
Giuseppe Mascarello Barolo Monprivato 2015: This wine is a benchmark for Barolo, offering a complex array of flavours including tart cherry, leather, and earthy truffles. Its elegance and robust structure make it an exquisite match for the deep, rich flavours of the pie.