Simple Game Pie is rated
based on 16 votes.
Slow Cooker Size
This game dish brings out the flavours of the various meat and
delivers it in golden puff pastry. Its a melt in your mouth experience.
0.5 oz (15g)butter
1 tablespoonolive oil
( separate the drumstick from thigh joints)
11 oz (300g)diced venison
3.5 oz (100g)smoked streaky bacon
( grinded and dice)
200 ml (7 fl oz)red wine
300 ml (10 fl oz)chicken stock
2 teaspoonsjuniper berries
1 tablespoontomato puree
salt and pepper
1 lb (500g)puff pastry
Preheat cooker and use instruction manual as a guide if needed.
Heat butter and oil in frying pan, add pheasant and chicken joints.
Fry until brown all over.
Add venison, bacon, and onion. Fry for 5 minutes. Stir until
brown, add brandy and bring to a boil. Light with match and wait for
flames to subside. Once subsided, mix in wine, stock, juniper
berries, bay leaves and tomato puree. Season with salt and pepper,
and then bring to a boil.
Arrange pheasant and chicken in slow cooker evenly and pour
venison and stock mixture into the pot. Replace lid and cook on low
heat for 8-9 hours.
Leave cooker on and remove the pheasant and chicken from the
pot. Mix in corn flour to create a smooth paste. Add a little cold
water. Mix into casserole. Place lid back on cooker for 30 minutes.
Discard bay leaves.
Flour the surface of your baking tray and place puff pastry.
Spoon filling and cover with a layer of pastry.
Bake in a pre-heated oven at 200C (400F) for 8-10
minutes or until golden brown.