Flying Game, Bacon, Leek, Shallot & Mushroom Pie (also venison variant)

Name: Flying Game, Bacon, Leek, Shallot & Mushroom Pie (also venison variant)
Total time: 6000 s
Yield: 4-6 servings twice
Cuisine: British
Ingredients: 2 tbsp vegetable oil; 150 g bacon, without rind and in small pieces; 2 leeks, sliced; 3 banana shallots, sliced; 3 carrots, halved longitudinally then halved; 3 cloves garlic, sliced thinly; 150 g chestnut mushrooms, sliced; 2 tbsp plain flour plus small quantity for dusting pastry; 300 ml dry white wine; 500 ml chicken stock; 1 tbsp red currant jelly; 2 tbsp crème fraîche; Salt; Ground black pepper; 1 kg mixed flying game; 1 tbsp Dijon mustard; 1 tbsp Mirin; 2 x 500 g JusRol shortcrust pastry

John A @JohnA

Essex

This recipe is for two pies and uses a mixture of pheasant, partridge and pigeon and I served the first with parsnip mash and Brussels sprouts, so very seasonal and all from local suppliers. Puff pastry is often used for this type of pie but we prefer shortcrust.

I have also made this recipe, omitting the bacon, with a 60% venison, 30% pheasant and 10% partridge meat element and it works well.

Please note carefully Step 9 re freezing a pie if the pastry has already been in a freezer.#mycookbook

I have also made this recipe, omitting the bacon, with a 60% venison, 30% pheasant and 10% partridge meat element and it works well.

Please note carefully Step 9 re freezing a pie if the pastry has already been in a freezer.#mycookbook

John A @JohnA

Essex

I have also made this recipe, omitting the bacon, with a 60% venison, 30% pheasant and 10% partridge meat element and it works well.

Please note carefully Step 9 re freezing a pie if the pastry has already been in a freezer.#mycookbook

I have also made this recipe, omitting the bacon, with a 60% venison, 30% pheasant and 10% partridge meat element and it works well.

Please note carefully Step 9 re freezing a pie if the pastry has already been in a freezer.#mycookbook

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Ingredients

90-100 minutes including prep

4-6 servings twice

2 tbspvegetable oil
150 gbacon, without rind and in small pieces
2leeks, sliced
3banana shallots, sliced
3carrots, halved longitudinally then halved
3 clovesgarlic, sliced thinly
150 gchestnut mushrooms, sliced
2 tbspplain flour plus small quantity for dusting pastry
300 mldry white wine
500 mlchicken stock
1 tbspred currant jelly
2 tbspcrème fraîche
Salt
Ground black pepper
1 kgmixed flying game
1 tbspDijon mustard
1 tbspMirin
2x 500 g JusRol shortcrust pastry

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Steps

90-100 minutes including prep

1

Heat 1 tbsp of oil in a casserole and gently fry the bacon for 2 minutes, stirring occasionally.
2

Add remaining oil and fry the leeks, shallots, garlic and mushrooms for 4-5 minutes, stirring occasionally, until all softened but not burnt.
3

Add the carrots and stir for 2 minutes.
4

Quickly stir in the flour, the add the wine and fast-simmer to reduce by half, stirring frequently.
5

Add the stock, stir well and stir in the red currant jelly and crème fraîche.
6

Add the meat, stirring gently but thoroughly, bring to the boil, reduce to a simmer cover and cook for 40-45 minutes, stirring occasionally.
7

Season, stir the mustard and Mirin in well and then remove from heat and leave to cool.
8

Pre-heat the oven to Gas Mark 6 or electric equivalent (170C Circotherm). Lightly grease the pie dishes. Split each block into 1/3 and 2/3. Lightly flour your work table and roll each portion out as you need it to proceed.
9

In each dish, lay a 2/3 portion of pastry. Apportion the meat, etc. equally between the dishes and reserve the cooking liquid coz it’ll make scrumptious gravy! Then lay a 1/3 portion on the top of each dish. Crimp the edges. Make three small incisions in the top of each pie to allow steam to escape. If you want to put one of the pies in the freezer for later, do not make these incisions. However, if the JusRol has already been frozen, then you must cook the pie before freezing.
10

Cook the pies in the pre-heated oven for 40-45 minutes or until the pastry looks nicely cooked.
11

Serve onto warmed plates with your choice of accompaniments.

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Cooksnaps

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John A @JohnA

on October 23, 2020 17:44

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.