Game recipe of the month

Game pie with pom­mery mus­tard mash

Shooting Gazette - - Shoot Briefing -

In­gre­di­ents For the pie

• 2 duck breasts, diced

• 1 tin con­fit duck leg meat

(con­tain­ing 4 por­tions)

• 2 pheas­ant breasts

• 2 pi­geon breasts

• Flour to coat

• 4 white onions

• 1 pack chest­nut mush­rooms • 400ml game stock

• 1 tbsp red­cur­rant jelly • Ready­made puff pas­try

For the mash

• 1kg red-skin po­ta­toes • 150ml milk

• 85g but­ter

• 1 tbsp whole­grain or

pom­mery mus­tard • Salt to taste

For the ale gravy

• 1 bot­tle good ale

• 200ml chicken or beef stock • 4 tsp gravy gran­ules

For the broc­coli

• 500g Ten­der­stem broc­coli • Veg­etable oil to coat


Dice all the game meat, ex­cept the duck leg, into 1in cubes. Coat in sea­soned flour and fry off un­til crisp and 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 duck 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 pre­heated to 180°C/350°F/GAS Mark 4. While the pie is in the oven, peel the po­ta­toes and boil un­til soft, then mash with the but­ter and milk. Add 1 tbsp of mus­tard, or more to taste. Sea­son with salt and pep­per.

To make the gravy, pour the ale into a saucepan on a high heat and re­duce it by half. Add the stock and thicken with the gravy gran­ules.

Fi­nally, pre­pare the broc­coli. Rub oil into the broc­coli then drop it into a very hot pan. Sear un­til it be­gins to wilt and slightly blis­ter. Serve the pie as a cen­tre­piece along­side serv­ing dishes of the mus­tard mash and broc­coli. Fin­ish with a big jug of ale gravy.

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