{"id":5748,"date":"2013-12-13T11:55:41","date_gmt":"2013-12-13T10:55:41","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5748"},"modified":"2017-10-19T18:26:10","modified_gmt":"2017-10-19T17:26:10","slug":"game-pie","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5748\/game-pie\/","title":{"rendered":"James Whelan Butchers: Game Pie"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Game-Pie.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-5749\" title=\"Game Pie\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Game-Pie.jpg\" alt=\"Game Pie\" width=\"194\" height=\"169\" \/><\/a><\/p>\n<p>Any full flavoured gamey meat is perfect for this pie.\u00a0 Rabbit, venison or pheasant work equally well or how about trying a combination!<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/11\/Game-Pie1.pdf\">Game Pie &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>750 g of gamey meat<\/li>\n<li>2 tablespoons oil<\/li>\n<li>2 leeks sliced<\/li>\n<li>2 parsnips sliced<\/li>\n<li>2 carrots slicced<\/li>\n<li>1 fennel bulb sliced (optional)<\/li>\n<li>2 tablespoons plain flour<\/li>\n<li>\u00bd cup red wine<\/li>\n<li>1 cup chicken stock<\/li>\n<li>3 tablespoons fresh parsley freshly chopped<\/li>\n<li>Salt and pepper<\/li>\n<li>Puff pastry thawed if frozen<\/li>\n<li>1 egg yolk<\/li>\n<\/ul>\n<h2>To Cook<\/h2>\n<p>Heat the oil in a large pan, and add the vegetables.\u00a0 Cook for about 10 minutes, stirring frequently.\u00a0 Remove the vegetables from the pan and add a little more oil if required.\u00a0 Add the meat to the pan in batches, browning well before removing.\u00a0 Sprinkle the flour into the pan and stir in a little of the red wine to make a paste.\u00a0 Add the remaining wine and the stock, stirring constantly to avoid lumps.\u00a0 Return the meat and vegetables to the sauce, add seasonings and parsley and simmer for 20 minutes or so until well cooked through.<\/p>\n<p>Preheat the oven to 220\u00b0C\/425\u00b0F\/Gas 7.\u00a0 Spoon the mixture into a pie dish.\u00a0 Roll out the pastry and cover the mixture well, making sure that the \u2018lid\u2019 of pastry is bigger than the dish.\u00a0 Press down edges and trim off overhanging pastry.\u00a0 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.<\/p>\n<p>Bake for 25 minutes or until pastry is risen and golden.<\/p>\n<p>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 \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. <strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Any full flavoured gamey meat is perfect for this pie.\u00a0 Rabbit, venison or pheasant work equally well or how about trying a combination! Game Pie &#8211; Printer Friendly Download Ingredients 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,5],"tags":[179,566,630,48,47,629,465,631],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"Any full flavoured gamey meat is perfect for this pie.\u00a0 Rabbit, venison or pheasant work equally well or how about trying a combination! 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