serves 6
ingredients
225g/8oz onions, sliced
1 teaspoon butter
2 garlic cloves, finely chopped
675g/11⁄2lb game meat, off the
bone, diced
plain flour for sprinkling
11⁄2 teaspoons vegetable oil
225g/8oz streaky bacon, diced
1 bay leaf
150ml/5fl oz chicken stock
150ml/5fl oz red wine
225g/8oz button mushrooms
350g/12oz puff pastry
1 egg, beaten
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Sauté the onions lightly in the butter until golden. Add the garlic and
sauté for a further 1 minute. Sprinkle the game meat with flour, and
brown gently in the oil.
• Stew the meat slowly in a large covered saucepan with the bacon,
onions, garlic, bay leaf, stock and wine. Just before the meat is done,
add the mushrooms. Continue cooking until tender. Allow to cool.
• Line a small pie dish with the puff pastry, leaving enough to make a lid.
Fill with the meat mixture, cover with pastry and seal the edges. Brush
with the egg. Bake for 25 minutes or until golden brown. Serve hot.
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