Game pie recipes. Add the spices and herbs for the jellied stock, together with the carrot and onion stuck with cloves (but don't add any salt). Check seasoning and keep warm. Now, add small amounts of the milk and cornflour mix to the sauce and stir gently with a wooden … Chilly days and nights call for rich and hearty soupsor, … Lower the heat, add the carrots, fennel and onion and cook, stirring occasionally, for approx. https://www.tasteofhome.com/recipes/individual-shepherd-s-pies Next line the inside of the pastry mould with the bacon rashers, cutting them level with the top of the tin. Set aside. Remove from the pan and drain on kitchen paper. 5 minutes then add the … Caroline Quentin on being kind to yourself, A delicious main course for a dinner party on a budget. Now cover that with a third of the marinated game and its juices. Add the game, pork … Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2021 All Rights Reserved Delia Online, 2½ lb/1 kg game meat (weight after trimming) – suggest 1½ lb (700 g) haunch or saddle of venison and 1 small hare, jointed, or any other combination. It is a great romantic pie to share with your love. Meanwhile have the jellied stock warmed slightly (by sitting it in a bowl of hot water), then cool it to the syrupy stage and pour it into the pie very gradually via the steam hole (as much as it will take). Heat the oil in a large heavy-bottomed pan placed over a high heat. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Serves 12. Make sure the jellied stock has set and skim the surface thoroughly. Cover the mixture and chill overnight. Method • Place the gelatine leaves in a small bowl of cold water and allow to soak for 10 minutes. These pies are 6 inches or smaller in size, and can serve one or two people. Combine the game with a good-quality bought red wine sauce and a glass of port, cook it slowly while you forget about it, then finally top with ready-made puff pastry – and everyone will think you've been working Individual Game Pies Zoe Horne, formerly of the Good Housekeeping Magazine cookery team and now a freelance writer for various industry magazines, has provided us with this perfect recipe to keep warm on a shoot day. Place the cubed meat in a bowl, pour in the port and brandy, sprinkle with the thyme, salt and pepper, then stir well, cover and leave in a cool place to marinate overnight. You may be able to find more information about this and similar content on their web site. Cooking time - approx 2hr. Turn oven up to 200ºC (180ºC fan) mark 6. It can be made a day or two before you need to serve it, and it's excellent for a cold buffet, served in slices with Cranberry and Onion Confit. Add the lardons and fry to release the fat, then turn up heat. Place a round of the pork mixture in the base and pat it out to fit the interior. Place dough circles in a nonstick muffin tin and fill with pot Cook for 2-3min until golden. Add the diced venison a little at a time to the flavoured oil in the pot and seal. Now for the pastry: prepare the hot-water crust by sifting all the dry ingredients together in a bowl. For my game pie, I added a good deal of mushrooms. Stir in flour and cook for 1min. Make sure the pastry is as even as possible with no obvious cracks or thin places. Season, cover and bring to the boil, then cook in oven for 1¾hr (or 3hr if using beef). In a large bowl, mix the shallots and garlic. Work your way round the tin, using your curled-up fingers as a pad, gently squeezing the dough up the side and just over the rim. This month, we have a full set to giveaway with our exclusive competition in association with Grana Padano. For a better experience on Delia Online website, enable JavaScript in your browser. Leave the pie for 30-45 minutes to firm up, then turn up the oven temperature to gas mark 5, 375°F (190°C). Now butter your cake tin and pre-heat the oven to gas mark 2, 300°F (150°C). This recipe is taken from Delia Smith’s Christmas. Next, finely mince together the pork fat, lean pork and any game scraps from the day before. The use of light corn syrup lets the pecan goodness shine through, … The earthy flavour complements the game meat and the other ingredients extremely well. Chill again to give the jelly a chance to set and then - believe it or not - it's ready to serve. Make a steam hole in the top, then re-roll the pastry trimmings and cut out diamond-shaped leaves to decorate the lid. First make the filling. Cook the game in batches until browned. To make pastry, bring the lard and 250ml water to the boil in a small pan. Flour the inside of metal skillet – do not grease. 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