Shortcrust Game Pie


  • 1.2kg ready shortcrust pastry
  • 2 tbsp olive oil
  • 2 large red onions, peeled & diced
  • 120g field mushrooms, sliced
  • 120g smoked back bacon, diced
  • 1kg mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced
  • 1 clove garlic, peeled & crushed
  • Zest & juice of 1 orange
  • 70ml port
  • 300ml chicken stock
  • 1 tbsp redcurrant jelly
  • 4 Bay leaves
  • 30g plain Flour
  • Salt & pepper to taste
  • 1 egg, beaten


  • Preheat oven to 190°C/375°F/Gas Mark 5
  • Heat a tablespoon of oil, brown the game in batches and keep on one side.
  • Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
  • Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port. Bring to the boil; add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
  • Flour the inside of a 33cm pie dish – do not grease. Roll out pastry base & press into the pie dish, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre and cut out desired shapes with leftover pastry trimmings to decorate pie. Glaze with beaten egg.
  • Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C.
  • Cut a generous wedge & serve with creamy mash, steamed Savoy cabbage & red onion gravy.