Simple Game Pie

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.

Ingredients:

• 15g (½oz) butter
• 1 tablespoon olive oil
• 1 cock pheasant ( jointed)
• 1 chicken leg ( separate the drumstick from thigh joints)
• 350 g (11oz) diced venison
• 1 large onion ( chopped)
• 100g smoked streaky bacon ( grinded and dice)
• 3 tablespoon brandy
• 200ml (6fl oz) red wine
• 300 ml (10fl oz) chicken stock
• 2 teaspoon juniper berries
• 3 bay leaves
• 4 teaspoon corn flour
• 1 tablespoon tomato puree
• Salt and pepper

Pastry Circles

• 500g (1lb) puff pastry (defrosted)
• Egg for glazing
• Sea salt for sprinkling

Steps:

1. 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.
2. 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.
3. 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.
4. 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.
5. Discard bay leaves.
6. Flour the surface of your baking tray and place puff pastry. Spoon filling and cover with a layer of pastry.
7. Bake in a pre-heated oven at 200C (400F) for 8-10 minutes or until golden brown.

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