Braehead Foods Game Pie
Game Pie Recipe
Ingredients:
- 2.5kg Braehead Foods Game Pie Mix
- 4tbsp sunflower oil
- 75g Grahams Unsalted Butter
- 8 red onions, peeled and roughly diced
- 500g Galbani "affumicato" Panchetta, derinded and 1cm diced
- 500g chestnut mushrooms, cleaned and sliced
- 5 clove garlic, peeled and crushed
- 120g plain flour
- 4 bay leaf
- 1 sprig of thyme
- 1 sprig of Rosemany
- 4 orange, zest (peeled not grated) and juice
- 4tbsp redcunnant jelly
- 1200ml Braehead Foods fresh Golden Chicken Stock
- 1200ml Gourmet Classic Red Wine
- Maitre Andre All-butter puff pastry (cut to cower desired ashets or pie dish)
- Salt & Pepper
- Cocovite egg yoke, for glazing
Preperation method:
- Heat the sunflower oil and brown the game pie mix off in batches until well coloured.keep on one side.
- Lower the heat on the pan slightly, add the butter and once it begins to foam cook the onions for five minutes until starting to soften. add the garlic,bacon & mushrooms and cook for another 2-3 minutes.
- stir in the flour and cook for two minutes. season well & stir in the bay leaf,rosemary,thyme, orange zest and juice, redcurrant jelly, and red wine reduce the wine by half, add the chicken stock.
- Bring to the simmer, add the meat back, check for seasoning, and transfer to a gastronorm tray, cover & braise gently for 1-1.5 hours in a preheated oven at 150c until the meat is tender. allow to cool .
- Heat the oven to 200c.
- Once cooled put the meat mixture in a pie or ashet dish. decorate with the pastry trimmings and cut a steam hole in the centre. glaze with egg yoke.
- Bake for 20 minutes at 200C and then reduce the heat to 180C for 30 minutes until the pastry is golden and risen and the filling is piping hot.
