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Game & Port Pie
Game & Port Pie

Before you jump to Game & Port Pie recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.

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When looking for a convenient healthy snack, make sure you remember about yogurt. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. As a snack, however, yogurt is one of the greatest things you are able to reach for. Along with calcium, it’s a good supplier of aminoacids and vitamin B. Easily digestible, yogurt can even help your digestive system work properly depending upon the culture used to produce it. Fast hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an excellent approach to enjoy a flavorful snack without too much sugar.

A large selection of easy health snacks is easily accessible. When you make the determination to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to game & port pie recipe. To cook game & port pie you need 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Game & Port Pie:
  1. You need The pie mixture
  2. Prepare 600 g venison
  3. Take 600 g other game (I'm using pheasant, partridge, pigeon, duck)
  4. Use 150 g pancetta
  5. Take 100 g butter
  6. Take 2 onions
  7. Get 3 crushed garlic cloves
  8. You need 600 ml red wine
  9. Get 400 ml boiling water
  10. Provide 100 ml Ruby Port
  11. Take 25 ml Worcester sauce
  12. Provide 1 chicken stock cube
  13. Take 1 beef stock cube
  14. You need Good splashing of salt and pepper
  15. Take For the pastry
  16. Use 550 g plain flour
  17. Take 275 g diced butter
  18. You need Good pinch of salt
  19. You need 7 tbsp water
Steps to make Game & Port Pie:
  1. Start by separating your mixed game from your venison and then dice your meat into equal sizes and season thoroughly with salt and pepper.
  2. In a (very) large frying pan/wok, fry the pancetta, onion and the garlic cloves in 100g of butter until the onions start turning brown.
  3. Add the diced venison and cook for 5 minutes on a high heat. After the venison is seared, add the mixed game and cook for a further 5 minutes.
  4. Now combine both stock cubes with the boiling water and the Worcester sauce and add to the pan. Slowly pour the red wine and port evenly into the mixture and season once again.
  5. Now the pie mixture is complete, leave to simmer on a low to medium heat for 1 hour, stirring every 10-15 minutes.
  6. Whilst the pie mixture is simmering, mix the butter, salt and flour together until you make a consistency simmilar to breadcrumbs. Once achieved, combine with the water to make a smooth dough. Take two thirds of the dough, roll out over flour and line your baking dish. Use the remaining dough to make a lid for the pie.
  7. Once the mixture is cooked and you have your pie dish/dishes lined with pastry, scoop in the mixture with a good helping of the gravy that the meat has been cooking in. Place the pastry lid on the mixture, crimping around the edges. Finally, brush the pastry with egg for a glazed finish and put in the oven for 20-25 minutes at 200c.
  8. Now remove from the oven and serve with mashed potatoes, seasonal veg and a big helping of gravy made with the left over juices, enjoy!!!

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