Scottish Game Pie with Juniper
A rich and deeply flavored pie featuring a mix of game meats, infused with the aromatic notes of juniper berries and herbs, encased in a flaky pastry. This hearty pie is perfect for a special occasion or a warming winter meal.
🧂 Ingredients
- 1.25 kg Mixed game meat (venison, pheasant, rabbit, etc.)(cut into 2-3 cm chunks)
- 100 g Bacon lardons
- 2 medium Red onions(sliced)
- 1 clove Garlic(crushed)
- 2 medium Carrots(peeled and sliced)
- 4 tbsp Plain flour(seasoned with salt and pepper)
- 6 Juniper berries(crushed)
- 2 Bay leaves
- 3 tbsp Redcurrant jelly
- 350 ml Full-bodied red wine
- 350 ml Chicken or game stock
- 125 g Mushrooms(sliced)
- 375 g All-butter shortcrust pastry(for the pie crust)
- 1 Egg(beaten, for glazing)
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
Prepare the filling: Heat the oil in a large casserole dish or oven-safe pan over medium heat. Dry-fry the bacon lardons until crisp, then remove and set aside, leaving the fat in the pan.
- 2
Soften the onions: Add the sliced red onions to the pan and cook gently for about 15 minutes until softened. Add the crushed garlic and cook for another minute.
- 3
Brown the game: Toss the game meat chunks in the seasoned flour. Increase the heat and brown the meat in batches in the same pan, adding a little more oil if needed. Remove the browned meat and set aside with the bacon.
- 4
Build the stew: Add the sliced carrots to the pan and cook for 5 minutes. Stir in the redcurrant jelly, crushed juniper berries, bay leaves, red wine, and stock. Bring to a simmer.
- 5
Simmer the filling: Return the game meat and bacon to the pan. Cover and simmer gently for 1 hour. Uncover, add the sliced mushrooms, and cook for another hour, or until the meat is tender and the sauce has thickened. Cool the filling completely.
- 6
Assemble the pie: Preheat your oven to 200°C (180°C fan/Gas 6). Roll out the shortcrust pastry to line a 1.5-litre pie dish. Trim the edges.
- 7
Fill and top: Spoon the cooled game filling into the pastry-lined dish. Roll out the remaining pastry for the lid. Moisten the rim of the pie dish with water, place the pastry lid on top, and crimp the edges to seal. Cut a steam vent in the center.
- 8
Bake the pie: Brush the pastry lid with the beaten egg. Bake for 20 minutes at 200°C, then reduce the oven temperature to 180°C (160°C fan/Gas 4) and bake for a further 30-40 minutes, or until the pastry is golden brown and the filling is piping hot.
- 9
Serve: Let the pie cool slightly before serving. Serve hot with seasonal vegetables.
💡 Pro Tips
- ✓Ensure the game meat is thoroughly cooled before assembling the pie to prevent the pastry from becoming soggy.
- ✓If you can't find mixed game, venison is a good substitute.
- ✓For a richer flavor, you can add a splash of port along with the red wine.
🔄 Variations
- Use a puff pastry topping instead of shortcrust for a lighter finish.
- Add other root vegetables like parsnips or swede to the filling.