Game Pie with Cranberry Gravy

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Easy
tray
6 Servings
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180 minutes bake time

This Game pie has a Christmas twist by having a delicious cranberry gravy. Perfect for a Christmas alternative & simple to make, get your recipe here now!


Ingredients

  • Small check mark in a circle icon 2tsp sunflower oil
  • Small check mark in a circle icon 6 venison and pork sausages (or wild boar and pork will do)
  • Small check mark in a circle icon 500g stewing venison or shoulder/haunch, cut into large chunks
  • Small check mark in a circle icon 2tbsp plain flour
  • Small check mark in a circle icon 2 thyme sprigs, plus extra to decorate
  • Small check mark in a circle icon 1tsp freshly ground black pepper
  • Small check mark in a circle icon 100g baby chestnut mushrooms, halved
  • Small check mark in a circle icon 180g pack whole cooked chestnuts
  • Small check mark in a circle icon 450ml fresh beef stock
  • Small check mark in a circle icon 100ml port
  • Small check mark in a circle icon 3tbsp cranberry sauce
  • Small check mark in a circle icon 1 x 320g All-Butter Jus-Rol Puff Pastry Sheet
  • Small check mark in a circle icon 1 egg, beaten with a fork
Equipment required
  • Frying pan
  • Pastry Brush

Method

  1. Preheat the oven to 140°C (120°C fan oven) Gas Mark 1. In a big frying pan, heat the oil then briefly brown the sausages. Transfer them to a deep, lipped baking dish along with the venison chunks, then sprinkle over the flour, thyme and pepper. Mix well to coat everything evenly in the flour.
  2. Put the mushrooms, chestnuts, stock and port in the frying pan and bring the liquid to the boil. As soon as it starts bubbling, tip all over the meat and give everything a good mix. Cover tightly with a double sheet of foil and put in the oven. Bake for 2 ½ hours.
  3. When the meat is done, taste the gravy for seasoning – it may need some salt, and stir in the cranberry sauce. If you want to bake straight away, top with the pastry now, if you’re getting ready in advance, wait until the meat is completely cold before adding the pastry top (and then keep the pie chilled for up to a day before baking, or freeze for up to a month).
  4. Dampen the lip of the baking dish with some water. Unroll the pastry sheet and roll it out a little thinner, if you need it to be bigger, then lift carefully onto the pie. Trim off the excess by running a sharp knife along the edge of the baking dish. Brush the top with beaten egg, then scatter with some more thyme, salt and pepper. Chill until needed or bake straight away.
  5. Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Poke a steam hole in the centre of the pastry then bake the pie for 30 minutes, or until the pastry is puffed and golden.