12 Mar 2012 No Comments
Go wild this March and try your hand at pie-making, especially since March is the month to celebrate British Pie Week. This delicious Wild Game and Sausage Forcemeat pie is changeable dependent on which game is being caught that season to keep it interesting!
4lb Wild Game mix (dependent on what’s in season), diced
2lb Cumberland sausage force meat
½ cup red wine
Short Crust Pastry -
8oz wheat flour
3oz vegetable oil
½ teaspoon sugar
½ teaspoon salt
Cooking the filling -
1. Add wild game mix to a hot pan and fill with water until half of the meat is covered, simmer for 2 ½ hours until meat is tender.
2. Leave on the heat and add ½ cup of red wine and reduce.
3. Add beef stock to thicken then set aside to cool.
Make the short crust pastry –
1. Combine 8oz of wheat flour with ½ teaspoon of sugar, ½ teaspoon of salt and 3oz of vegetable oil. Mix until you have the consistency of light dough.
2. Place into a bowl and cover in Clingfilm and leave for 2 hours.
Construct your pie -
1. Roll the pastry out flat. Use half of the pastry to cover the bottom of the pie dish.
2. Roll sausage forcemeat into balls and add seasoning. Place in the middle of the pie.
3. Pour the cooked wild game around the forcemeat.
4. Place the remainder of the pastry on the top as a lid for the pie.
5. Cook in the oven for 30 minutes on gas mark 6 or 200 degrees C.
Serving suggestion: Serve with fresh mashed potatoes or boiled new potatoes and seasonal veg.