For our autumnal recipes post this week, we’ve chosen a recipe you can tailor to suit your own personal taste and also to suit whichever game meat is in season. Gamekeeper’s pie is a delicious mash-topped stew that can feature whichever is your favorite game meat! Partridge, pigeon, pheasant and rabbit all work really well so take your pick and get cooking – make sure you choose a more matured meat if you like a strong game flavor.
Take a look at the ingredients and method below…
Here’s what you’ll need…
1 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
700g mixed game meat, deboned and cut into 3cm pieces
300g pack venison
6 sausages, removed from their skins
2 tbsp plain flour
1 tbsp tomato purée
150ml red wine
500ml chicken or beef stock
1 tbsp Worcestershire sauce
1 bay leaf
4 tsp thyme leaf, chopped
400g potato, cut into chunks
600g mixed root vegetable (parsnips, celeriac, swede or turnips), cut into chunks
2 tbsp milk
Here’s what you’ll need to do…
1. Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft.
2. Add the game and sausagemeat to the pan. Turn up the heat, squash the meat with the back of your spoon to break it up, and cook for 10 mins until nicely browned.
3. Stir the flour and tomato purée into the meat, cook for 1 min, then add the wine, stock, sauce, bay and 3 tsp thyme.
4. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hr.
5. Remove the lid and cook for 15 mins more until the meat is tender and the sauce has thickened.
6. Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 mins until really tender. Drain, leave to steam for 5 mins, then mash with seasoning, milk and the remaining butter.
7. Heat oven to 220C/200C fan/gas 7.
8. Tip the meat into an ovenproof dish and spoon on the mash.
9. Sprinkle with the remaining thyme and bake for 45 mins until the top is golden and the sauce bubbling.
Which game meat would you choose if you were making this beautiful Gamekeeper’s pie? Let us know by leaving a comment below…