Scottish Game Pie with Root Vegetables

Name: Scottish Game Pie with Root Vegetables
Prep time: PT45 minutes
Cook time: PT2 hours 30 minutes
Total time: PT3 hours 15 minutes
Yield: 6
Cuisine: Scotland
Ingredients: 1 kg Game meat (venison, pheasant, or partridge) (cubed); 100 g All-purpose flour (for dusting and gravy); 50 g Butter (for sautéing); 2 tbsp Olive oil; 2 large Onions (chopped); 2 medium Carrots (peeled and diced); 1 medium Swede (rutabaga) (peeled and diced); 2 Celery stalks (chopped); 3 Garlic cloves (minced); 250 ml Red wine; 500 ml Beef or game stock; 3 Fresh thyme sprigs; 1 Fresh rosemary sprig; 1 Bay leaf; to taste Salt; to taste Black pepper; 500 g Shortcrust pastry (store-bought or homemade); 1 Egg (beaten, for egg wash)

A hearty and flavourful pie featuring tender game meat (such as venison or pheasant) slow-cooked with earthy root vegetables in a rich, savory gravy, all encased in a golden pastry crust. This dish celebrates Scotland's rich larder and the tradition of game cookery.

準備時間45 minutes

調理時間2 hours 30 minutes

合計時間3 hours 15 minutes

分量6

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
Preheat oven to 160°C (320°F). Toss the cubed game meat with 50g of flour, salt, and pepper. Shake off any excess flour.
💡 プロのコツ: Dusting the meat helps to thicken the gravy later.
2
Heat butter and olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the game meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
3
Add the chopped onions, carrots, swede, and celery to the pot. Cook until softened, about 8-10 minutes.
4
Stir in the minced garlic and cook for another minute until fragrant.
5
Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let it simmer and reduce by half.
6
Return the browned game meat to the pot. Add the beef or game stock, thyme, rosemary, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven.
7
Braise in the oven for 2 hours, or until the game meat is tender. Remove the herb sprigs and bay leaf.
8
Remove the pot from the oven. If the gravy is too thin, mix the remaining 50g of flour with a little cold water to form a smooth paste, then stir it into the gravy. Simmer gently on the stovetop until thickened.
💡 プロのコツ: Alternatively, you can thicken the gravy with a cornflour slurry.
9
Season the filling with salt and pepper to taste. Let it cool slightly.
💡 プロのコツ: Allowing the filling to cool prevents the pastry from becoming soggy.
10
Preheat oven to 200°C (400°F). Roll out the shortcrust pastry and line a pie dish. Trim the edges.
💡 プロのコツ: You can also use puff pastry for the top layer.
11
Spoon the cooled game filling into the pastry-lined dish.
💡 プロのコツ: Ensure the filling is not too hot when adding it to the pastry.
12
Roll out the remaining pastry for the lid. Place it over the filling and crimp the edges to seal. Cut a few vents in the top.
💡 プロのコツ: A lattice top is also a beautiful option.
13
Brush the pastry lid with the beaten egg wash.
💡 プロのコツ: This gives the pie a golden, glossy finish.
14
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
15
Let the pie rest for 10-15 minutes before serving.

調理履歴を記録する

💡 プロのコツ

✓Game meat can be tough, so slow cooking is essential for tenderness.
✓Adjust the root vegetables according to seasonality and preference.
✓For a richer flavour, add a splash of whisky or a tablespoon of Worcestershire sauce to the gravy.
✓Ensure the filling is not too wet, as this can make the pastry soggy.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add mushrooms or parsnips to the vegetable mix.
Use different types of game meat for varied flavour profiles.
For a spicier kick, add a pinch of cayenne pepper or a diced chili to the filling.