How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Game Pie With Rosemary And Juniper Crust?

You need 16 ingredients. The key ingredients include: 4 pheasant dressed, 1 tablespoon oil, 7 ounces smoked streaky bacon roughly chopped, 12 onions mediums, chopped, and more.

Is Game Pie With Rosemary And Juniper Crust suitable as baking & desserts?

Yes, Game Pie With Rosemary And Juniper Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Game Pie With Rosemary And Juniper Crust?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Game Pie With Rosemary And Juniper Crust Recipe

Name: Game Pie With Rosemary And Juniper Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pheasant dressed; 1 tablespoon oil; 7 ounces smoked streaky bacon roughly chopped; 12 onions mediums, chopped; 2 1/8 cups red wine robust; 5 3/8 tablespoons dripping game, or butter; 3 1/8 cups mushrooms wiped and quartered; 5/8 cup flour; 1 salt and freshly ground black pepper; 2 3/4 cups plain flour; 3/4 cup butter; 7/8 ounce vegetable fat white; 2 tablespoons juniper berries crushed; 1 tablespoon English mustard; 2 tablespoons fresh rosemary chopped; 1 teaspoon salt

Game Pie With Rosemary And Juniper Crust

Eats Now Editorial Team · 1291 kcal · Baking & Desserts

1
Pluck any remaining feathers from the pheasant. Heat the oil in a large pan on the boiling plate.
2
Brown the pheasant on all sides two at a time. Lift them out and set aside when they are a good colour.
3
Add the bacon and onion to the pan and cook briskly on the boiling plate until coloured then pour on the wine and 500ml water.
4
Return the pheasant to the pan bring to the boil cover and transfer to the simmering oven for 2 to 4 hours until tender this will depend on the age of the birds.
5
Pour the contents of the pan into a small roasting tin and strain the juices back into the large pan.
6
Allow the birds to cool sufficiently to handle with ease.
7
Skim any game dripping from the surface of the stock and reserve.
8
Stnp the meat from the birds.
9
Place the meat back in the roasting tin with onions and bacon.
10
Place the bones and skin in the pan of game stock.
11
Bring the stock to the boil on the plate then cover and transfer to the roasting oven for 20 minutes or the simmering oven for 1 hour.
12
Strain stock measure and make up to 1 litre with water.
13
Heat the dripping or butter in a separate saucepan add mushrooms and fry on the plate without stirring until golden on one side shake the pan and allow to colour again.
14
Remove the pan from the heat.
15
Stir the flour into the mushrooms then pour in the measured stock Bring to the boil then simmer for 3 to 5 minutes. Season to taste then pour over the meat.
16
Cover with foil and leave to cool.
17
To make the pastry combine all the ingredients in a food processor and process to the texture of large crumbs.
18
If making by hand rub the fat into the flour and stir in the remaining ingredients.
19
Gather into a ball.
20
Roll out the pastry to ft the top of the roasting tin plus 15mm all around.
21
Trim off the edge.
22
Moisten the top edge of the roasting tin with water and stick the cutoff strips of pastry around the tin edge.
23
Moisten this pastry then top with the large sheet of pastry.
24
Trim any edges and pinch to flute the border. Brush with beaten egg and bake on the grid shelf on the floor of the roasting oven for 30 minutes fuming halfway through the cooking time to ensure even colouring.
25
Transfer to the simmering oven for 1/2 to 1 hour before serving so the pie is very hot and the flavours mingle.

Game Pie With Rosemary And Juniper Crust

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