Here's a fantastic recipe for Game Pie with Mustard Mash.
Eat Wild is a campaign by the British Game Alliance (BGA), the official marketing board for game. They have kindly sent us this lovely recipe for British Pie Week which is taking place this week from 4th – 10th March.
The BGA’s goal is to bring you better wild game by demanding quality, introducing welfare and quality regulations and helping shoots to self-regulate. Only produce that meets the board’s high standards receives BGA assurance. By looking out for the BGA stamp, you’ll easily find healthy, delicious, sustainably sourced meat you love to cook, serve, and eat.
Happy #BritishPieWeek to all!
Game Pie with Pommery mustard mash
With the weather as bad as it is right now, you can’t beat a steaming hot game pie with lashings of ale-rich gravy. It’s simpler than you might think to cook your own; we’ve used readymade pastry and pre-prepared confit mallard to make the whole thing even easier.
Prep time: 1 hour
Cooking time: 1 hour
- Deep pie dish
- 3 saucepans
- Mixing bowl
- 2 serving dishes
- Gravy boat
For the pie
- 2 diced duck breasts
- 1 tin confit duck leg meat (containing 4 portions)
- 2 pheasant breasts
- 2 pigeon breasts
- 4 white onions
- Readymade puff pastry
- Chestnut mushrooms
- 1 tbsp redcurrant jelly
- 100g plain flour
- 400ml Game stock
For the mash
- 1kg red skin potatoes
- 150ml milk
- 85g butter
- 1 tbsp wholegrain or Pommery mustard
- Salt to taste
For the tender stem broccoli
- 500g tender stem broccoli
- Vegetable oil to coat
For the ale gravy
- 1 bottle any good ale
- 200ml chicken or beef stock
- 4 tsp gravy granules
- Dice all the game but the mallard leg meat into 1-inch cubes.
- Coat the meat in seasoned flour and fry off until crisp and fully cooked. Place the meat in a pie dish.
- Slice the onions and fry them in a little oil until softened. Add the mushrooms and, when golden brown, tip the mushrooms and onions over the top of the meat.
- Heat up the game stock and add a little redcurrant jelly to sweeten before pouring over the pie mix. Leave the pie mix to cool and add the mallard leg meat.
- Cover the whole pie dish with the pre-rolled pastry and brush the top with egg yolk.
- Bake for 40 minutes in an oven pre-heated to 180 degrees.
- While the pie’s in the oven, peel the red skin potatoes and boil until soft, then mash with the butter and milk.
- Add 1 tbsp of mustard, or more to taste. Season with salt and white pepper.
- To make the gravy, pour the ale into a saucepan on a high heat and reduce it by half. Add the 200ml of game stock and thicken with the gravy granules.
- Finally, prepare the broccoli. Rub oil into the broccoli then drop into a very hot pan. Seat until it begins to wilt and slightly blister.
- Serve the pie as a centre piece alongside serving dishes of the mustard mash and broccoli. Finish with a big jug of your ale gravy.
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