Game Pie (English)

The first week of March each year is British Pie Week; a week to celebrate one of Britain's favourite foods and one we have been enjoying for centuries. Each year a competition, sponsored by Jus-Rol, a popular brand of pastry in the UK, searches the nation looking for a pie, worthy to win the British Pie Challenge. One winner was Ashley Robbins at the Keystone in Guildford for this hearty Game Pie recipe. Many have since gone on to win the challenge, but this still remain a classic, hearty recipe. British game is in season in the autumn, you will be able to buy it from a good butcher, and also online. In the recipe, use whichever game you most enjoy, a mixture of different meat is recommended though.

2 Tbsp. olive oil
2.2 lbs mixed game (venison, rabbit, pheasant and pigeon) (1 kg)
1 handful dried cranberries
2 large red onions, peeled and diced
1 clove garlic, peeled and crushed
4½ oz smoked back bacon, diced (120 g)
4½ oz field mushrooms, sliced (120 g)
1 oz plain flour (25 g)
4 bay leaves
2 Tbsp. orange zest, freshly grated
4 Tbsp. orange juice, freshly squeezed
1 Tbsp. redcurrant jelly
1¼ cups chicken stock (300 mL)
1/3 cup Port wine (70 mL)
sea salt
black pepper, freshly ground
2 2/3 lbs shortcrust pastry (1.2 kg)
1 egg, beaten)

Heat a Tbsp. of oil in a large pan, brown the game meat in batches, keep to one side.

Heat the rest of the oil, cook the onions until starting to soften but not colour. Add the garlic, bacon and mushrooms and cook for 2-3 minutes.

Stir in the flour and cook for 2 minutes. Season well and stir in the bay leaves, orange juice and zest, redcurrant jelly, stock and port.

Bring to the boil, add the meat and simmer gently for 1 hour or until the meat is tender. Allow to cool.

Preheat the oven to 375°F (190°C, Gas Mark 5).

Flour the inside of metal skillet - do not grease. Roll out enough pastry to fit the inside of the skillet plus ½" (1 cm). Gently press the pastry base into the skillet leaving an overhang of ½" (1 cm). Fill the pastry case with the meat mixture and cranberries if using. Roll out the remaining pastry for a lid. Brush the top edge of the pastry base with beaten egg and lay the pastry lid on top. Press down edges with the end of a spoon. Cut a steam hole in the centre. Brush the pastry with beaten egg to glaze.

Bake for 30 minutes on the bottom shelf of the oven followed by 30 minutes on the top shelf, until the pastry, is golden brown and the filling is piping hot.

Serve generous size portions with creamy mash, steamed savoy cabbage and red onion.

Makes 6 servings.