Traditional Raised Game Pie Recipes
COLONIAL GAME PIE
This recipe is from the early 1800's and was found in the attic of this historic hotel with the first innkeeper's registry.-Braddock Tavern, Joel Gaughan, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a kettle, cook bacon until crisp; drain, reserving bacon and 1/4 cup drippings in pan. Brown beef in drippings. Add beef broth and jelly; cover and simmer 45 minutes. Cover rabbits with water in a pot; simmer for 1 hour or until meat falls from bones. , Remove meat; set aside (discard bones). To beef mixture, add chicken broth,, bay leaf, salt, pepper and cayenne; simmer 20 minutes. Add onions, carrots, potatoes and mushrooms; simmer 20 minutes or until tender. Remove bay leaf. , In another pot, cover duck with water; simmer until the meat nearly falls from bones. Remove meat; set aside. Mix flour and water; stir into beef mixture. Cook until thickened. Add rabbit and duck meat. Cut puff pastry into 3-in. squares and place on a greased baking sheet. Bake at 400° for 10-12 minutes; place on individual servings of meat mixture.
Nutrition Facts :
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RAISED GAME PIE RECIPE | GREAT BRITISH BAKING SHOW - PBS
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Estimated Reading Time 2 mins
- Preheat the oven to 375F. Grease a 8in spring-form cake tin, about 2¾in deep, with lard.
- First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper.
- Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry.
- For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips.
- Heat 7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.
- Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side.
- Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk.
- Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 325F and bake for a further 1¾ hours.
- Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature.
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Category Main Course
- Preheat the oven to 200C/180C Fan/Gas 6. Grease a 20cm/8in spring-form cake tin, about 7cm/2¾in deep, with lard.
- First make the filling. In a large bowl, mix the shallots and garlic. Add the game, pork belly mince, diced bacon, Madeira, spices and herbs. Season with salt and a little white pepper.
- Using your hands, mix all the ingredients thoroughly together. Put in the fridge while you prepare the pastry.
- For the hot water crust pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips.
- Heat 200ml/7fl oz of water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.
- Work as quickly as you can now (as the pastry will become more crumbly as it cools). Cut off two-thirds of the pastry, roll it out and use to line the prepared tin, leaving any excess hanging over the side.
- Brush the pastry edge with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off the excess pastry neatly. Brush the top with more egg yolk.
- Stand the tin on a baking tray and bake the pie for 30 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 1¾ hours.
- Leave the pie to cool completely in the tin before removing. Slice on a plate to catch any juices. Serve at room temperature.
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