On a chilly evening, you can't beat a steaming hot game pie with lashings of ale-rich gravy. It's simpler than you might think to cook your own. Eat Wild have used readymade pastry and pre-prepared confit mallard to make the whole thing even easier.
Ingredients
For the Pie:
- 2x Mallard breasts, diced
- 4x jars Confit mallard leg meat
- 2x Pheasant breasts
- 2x Pigeon breasts
- 4x White onions
- Readymade puff pastry
- 1 pack Chestnut mushrooms
- 1tbsp Redcurrant jelly
- 100g Plain flour
- 400ml Game stock
- For the mash:
- 1kg Red skin potatoes
- 150ml Milk
- 85g Butter
- 1tbsp Wholegrain or pommery mustard
- A pinch Salt
- For the broccoli:
- 1 pack Tenderstem broccoli
- A dash Vegetable oil
- For the gravy:
- 1x Bottle of decent quality ale
- 200ml Game stock (or chicken/beef)
- 4tsp Gravy granules
Equipment:
- Deep pie dish
- 3 saucepans
- Mixing bowl
- 2 Serving dishes
- Gravy boat
Method
- Dice all the game, bar the mallard leg meat into 1 inch cubes.
- Coat the meat in seasoned flour and fry off until crisp and fully cooked. Place the meat in a pie dish.
- Slice the onions and fry them in a little oil until softened. Add the mushrooms and, when golden brown, tip the mushrooms and onions over the top of the meat.
- Heat up the game stock and add a little redcurrant jelly to sweeten before pouring over the pie mix. Leave the pie mix to cool, and add the mallard leg meat.
- Cover the whole pie dish with the pre-rolled pastry and brush the top with egg yolk.
- Bake for 40 minutes in an oven pre-heated to 180°C.
- While the pie is in the oven, peel the potatoes and boil until soft, then mash with the butter and milk.
- Add 1tbsp of mustard, or more if you would prefer. Season with salt and white pepper.
- To make the gravy, pour the ale into a saucepan on a high heat and reduce it by half. Add the 200ml of stock, and thicken with gravy granules.
- Finally, prepare the broccoli. Rub oil into the broccoli, and then drop it into a very hot pan. Sear until it begins to wilt and blister slightly.
- Serve the pie as a centrepiece alongside dishes of the mustard mash and broccoli. Finish with a big jug of your ale gravy.