Traditional British Game Pie Recipe
A hearty classic British game pie offers a filling meal for cold weather, adaptable with your preferred game meats.
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Instructions
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Preheat the oven to 375 F (Gas 5).
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Heat 1 tablespoon of oil in a large pan, brown the game meat in batches, and set aside.
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Add the remaining oil, cook onions until soft, then stir in garlic, bacon, and mushrooms for 2 to 3 minutes.
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Stir in flour and cook for 2 minutes. Season well, then add bay leaves, orange juice and zest, red currant jelly, stock, and port wine.
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Bring the mixture to a boil, add the browned meat, and simmer gently for 1 hour until tender; then allow to cool.
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Flour a metal skillet, roll out pastry to fit the skillet's base with a 1 centimeter overhang, and press it in.
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Fill the pastry case with the cooled meat mixture and cranberries (if using).
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Roll out the remaining pastry for a lid. Brush the base's top edge with beaten egg, place the lid on top, and press the edges with a spoon.
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Cut a steam hole in the center and brush the pastry top with beaten egg for glaze.
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Bake on the bottom shelf for 30 minutes, then move to the top shelf and bake for another 30 minutes, until the pastry is golden brown and the filling is hot.