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Scottish Game Pie with Root Vegetables
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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.
đĄ Proffstips: Alternatively, you can thicken the gravy with a cornflour slurry. - 9
Season the filling with salt and pepper to taste. Let it cool slightly.
đĄ Proffstips: 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.
đĄ Proffstips: You can also use puff pastry for the top layer. - 11
Spoon the cooled game filling into the pastry-lined dish.
đĄ Proffstips: 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.
đĄ Proffstips: A lattice top is also a beautiful option. - 13
Brush the pastry lid with the beaten egg wash.
đĄ Proffstips: 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.
đĄ Proffstips
- âGame meat can be tough, so slow cooking is essential for tenderness.
- âAdjust the root vegetables according to seasonality and preference.
- âFor a richer flavour, add a splash of whisky or a tablespoon of Worcestershire sauce to the gravy.
- âEnsure the filling is not too wet, as this can make the pastry soggy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.