Friday, 10 January 2014

Game Pie.

A boxing day supper with the game marrinaded in Port, but you could use red wine instead.
Place the pieces of mixed game (I bought a mixed pack from the butcher) in a ceramic bowl with a few sprigs of thyme, a couple of bay leaves, three or four crushed juniper berries and a clove of crushed garlic and cover with port.
Cover with cling film and place in the fridge for a couple of days.
Drain the pieces of meat and reserve the liquid.
Dry the game thoroughly, season and dust with flour.
Colour the game pieces in a frying pan transfering to a sauce pan as you cook them. Deglaze the frying pan with the marinade and add to the sauce pan. Cook on a low heat until the game is cook through and transfer to a pie dish and allow to cool.
Top the pie with slices of potato, season and add a few dabs of butter and cook in an oven until the slices are cooked through - around 35 - 40 mins.
You could top the pie with pastry or even mash like a cottage pie.

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