Greendale Game Pie Recipe

Place a large saucepan over a medium-high heat, add a tablespoon of the oil and let it warm up, then add the game and venison – you’ll probably need to do this in batches - and cook for a few minutes, turning until browned and sealed all over. Take the meat out of the pan and set aside, then return the pan to a medium heat and add the rest of the oil. Put the onions in the pan and cook them for about five minutes, or until starting to soften, then add the garlic, bacon and mushrooms and cook for another three minutes, stirring gently.

Next, add the flour and cook for two minutes, stirring continuously. Stir in the bay leaf, redcurrant jelly, stock and wine, then check the seasoning and add salt and pepper to your taste. Turn up the heat and bring the pan to a boil, then lower it to a gentle simmer and let to cook for 45 minutes – stirring occasionally – until the meat is tender and cooked through. Leave the meat mixture to cool.
When the meat has almost cooled, pre-heat your oven to 200°C (Gas Mark 6). Tip the meat into a pie dish large enough to hold it all comfortably, then dust your work surface with a little flour and roll out the pastry to make a lid for the pie; it will need to be the same shape as the dish, but a little bigger so that it will ‘sit’ on the top. Dust your rolling pin with flour, then gently roll the pastry lid around it. Lift the rolling pin and pastry up, then sit them on one edge of the dish and carefully unroll the lid across the pie. Pinch the edges of the pastry against the side of the dish with your thumb and forefinger, then use a fork to prick three or four sets of holes in the pastry. Brush the pastry all over with the beaten egg, then put the pie into the oven. After 20 minutes, lower the heat to 180°C (Gas Mark 4) and cook for a further 30 minutes, until the pastry is puffed up and golden, and the filling is piping hot. Serve with steamed savoy cabbage, or Brussels sprouts with chestnuts.