Any full flavoured gamey meat is perfect for this pie. Rabbit, venison or pheasant work equally well or how about trying a combination!
- 750 g of gamey meat
- 2 tablespoons oil
- 2 leeks sliced
- 2 parsnips sliced
- 2 carrots slicced
- 1 fennel bulb sliced (optional)
- 2 tablespoons plain flour
- ½ cup red wine
- 1 cup chicken stock
- 3 tablespoons fresh parsley freshly chopped
- Salt and pepper
- Puff pastry thawed if frozen
- 1 egg yolk
Heat the oil in a large pan, and add the vegetables. Cook for about 10 minutes, stirring frequently. Remove the vegetables from the pan and add a little more oil if required. Add the meat to the pan in batches, browning well before removing. Sprinkle the flour into the pan and stir in a little of the red wine to make a paste. Add the remaining wine and the stock, stirring constantly to avoid lumps. Return the meat and vegetables to the sauce, add seasonings and parsley and simmer for 20 minutes or so until well cooked through.
Preheat the oven to 220°C/425°F/Gas 7. Spoon the mixture into a pie dish. Roll out the pastry and cover the mixture well, making sure that the ‘lid’ of pastry is bigger than the dish. Press down edges and trim off overhanging pastry. Press the pastry well around the rim of the dish, and brush with beaten egg. Make a small hole in the centre of the pie to allow steam to escape.
Bake for 25 minutes or until pastry is risen and golden.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers