Ingredients: 2 tbsp olive oil 2 large red onions, peeled & diced 120g field mushrooms, sliced 120g smoked back bacon, diced 1 kg of mixed game meat (incl. venison, rabbit, pheasant & pigeon), boned & diced 1 clove garlic, peeled & crushed Zest & juice of 1 orange 70ml port 300ml chicken stock 1 tbsp redcurrant jelly 4 bay leaves 30g plain flour Salt & pepper to taste 1.2kg Jus-Rol shortcrust pastry 1 free-range egg, beaten Round metal skillet, 33cm diameter
1. Heat a tablespoon of oil, brown the game in batches, keep on one side. 2. Heat the rest of the oil, sweat off the onions until starting to soften but not colour. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes. 3. Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port. 4. Bring to the boil; add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool. 5. Heat the oven to Gas 5. 6. Flour the inside of the metal skillet – do not grease. Roll out pastry base & press into the skillet, leaving an overhang of 1cm. Fill with the meat mixture. Roll out pastry lid & attach to the base using an egg wash. Press down edges with the end of a spoon. Cut a steam hole in the centre. Glaze with beaten egg. 7.Bake for 30 minutes on bottom shelf, followed by 30 minutes on top shelf, until the pastry is golden & the filling over 75°C. Cut a generous wedge & serve with creamy mash, steamed Savoy cabbage & red onion gravy. Recipe from www.britishpieweek.co.uk