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Home Dish Flying Game, Bacon, Leek, Shallot & Mushroom Pie (also venison variant)

Flying Game, Bacon, Leek, Shallot & Mushroom Pie (also venison variant)

Name: How to cook Flying Game, Bacon, Leek, Shallot & Mushroom Pie (also venison variant) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings twice
Cuisine: Us

Introduce

Chef :

John A

Flying Game, Bacon, Leek, Shallot & Mushroom Pie (also venison variant)

This recipe is for two pies and uses a mixture of pheasant, partridge and pigeon and I served the first with parsnip mash and Brussels sprouts, so very seasonal and all from local suppliers. Puff pastry is often used for this type of pie but we prefer shortcrust.

Ingredient

Food ration :

4-6 servings twice

Cooking time :

90-100 minutes including prep

2 tbsp

vegetable oil

150 g

bacon, without rind and in small pieces

leeks, sliced

banana shallots, sliced

carrots, halved longitudinally then halved

3 cloves

garlic, sliced thinly

150 g

chestnut mushrooms, sliced

2 tbsp

plain flour plus small quantity for dusting pastry

300 ml

dry white wine

500 ml

chicken stock

1 tbsp

red currant jelly

2 tbsp

crème fraîche

1 kg

mixed flying game

1 tbsp

Dijon mustard

1 tbsp

Mirin

x 500 g JusRol shortcrust pastry

Cooking instructions

* Step 1

Heat 1 tbsp of oil in a casserole and gently fry the bacon for 2 minutes, stirring occasionally.

* Step 2

Add remaining oil and fry the leeks, shallots, garlic and mushrooms for 4-5 minutes, stirring occasionally, until all softened but not burnt.

* Step 3

Add the carrots and stir for 2 minutes.

* Step 4

Quickly stir in the flour, the add the wine and fast-simmer to reduce by half, stirring frequently.

* Step 5

Add the stock, stir well and stir in the red currant jelly and crème fraîche.

* Step 6

Add the meat, stirring gently but thoroughly, bring to the boil, reduce to a simmer cover and cook for 40-45 minutes, stirring occasionally.

* Step 7

Season, stir the mustard and Mirin in well and then remove from heat and leave to cool.

* Step 8

Pre-heat the oven to Gas Mark 6 or electric equivalent (170C Circotherm). Lightly grease the pie dishes. Split each block into 1/3 and 2/3. Lightly flour your work table and roll each portion out as you need it to proceed.

* Step 9

In each dish, lay a 2/3 portion of pastry. Apportion the meat, etc. equally between the dishes and reserve the cooking liquid coz it’ll make scrumptious gravy! Then lay a 1/3 portion on the top of each dish. Crimp the edges. Make three small incisions in the top of each pie to allow steam to escape. If you want to put one of the pies in the freezer for later, do not make these incisions. However, if the JusRol has already been frozen, then you must cook the pie before freezing.