The 2009 winner was Ashley Robbins at the Keystone in Guildford for this hearty Game Pie recipe.
Prep Time: 30 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 2 hours, 10 minutes
- 2 tbsp olive oil
- 2.2lbs/1 kg mixed game (inc. venison, rabbit, pheasant and pigeon)
- 2 large red onions, peeled and diced
- 1 clove garlic, peeled and crushed
- 4 ½ oz/120g smoked back bacon, diced
- 4 ½ oz/120g field mushrooms, sliced
- 1 oz/25g all purpose/plain flour
- 4 bay leaves
- Zest and juice of an orange
- 1 tbsp redcurrant jelly
- 300 ml chicken stock
- 70ml Port wine
- Salt and pepper
- 1.2kg Jus-Rol shortcrust pastry
- 1 free-range egg, beaten
- Heat a tablespoon of oil in a large pan, brown the game meat in batches, keep to one side.
- Heat the rest of the oil, cook the onions until starting to soften but not color. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
- Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port.
- Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
- Heat the oven to Gas 5.
- Flour the inside of metal skillet – do not grease. Roll out enough pastry to fit the inside of the skillet plus 1/2"/1cm. Gently press the pastry base into the skillet leaving an overhang of 1/2"/1cm. Fill the pastry case with the meat mixture. Roll out the remaining pastry for a lid. Brush the top edge of the pastry base with beaten egg & lay the pastry lid on top. Press down edges with the end of a spoon. Cut a steam hole in the center. Brush the pastry with beaten egg to glaze.
- Bake for 30 minutes on bottom shelf of the oven followed by 30 minutes on top shelf, until the pastry is golden brown & the filling piping hot.