Game recipe of the month
Game pie with pommery mustard mash
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.