The game pie recipe has been around for hundreds of years. Our meat pie recipes made from domesticated animals originated from these wild game pies. In years past only the wealthy could afford to eat these game recipes. These pies were and still are very popular in England accounting for some of the most elaborate; most famous of these remains the shepherd pie recipe.
The following game pie recipe combines beef and bacon with the gamey flavor of wild rabbit. Preparing wild rabbit is much the same as preparing tame rabbit. To eliminate some of the gamey taste, soak the rabbit in salt water overnight.
Place the rabbits in a large pot; cover with water. Cover with a lid, bring to a boil, reduce heat and simmer for about 1 hour or until the meat falls off the bones. Remove all the meat from the bones and set aside. Throw away the bones.
Place duck in a pot and cover with water. Cover with a lid, bring to a boil, lower heat and simmer until meat nearly comes off the bones. Remove meat from bones and set aside. Throw away the bones.
Cook the bacon in a large heavy kettle until crisp; remove bacon and save ¼ cup of the drippings. Brown the beef in the drippings. Add the beef broth and currant jelly. Simmer for about 45 minutes. Add the chicken broth, Worcestershire sauce, bay leaf, salt, pepper and cayenne; simmer for 20 minutes. Add the onions, carrots, potatoes and mushrooms; simmer for 20 minutes or until the vegetables are tender.
Remove bay leaf.
Combine the flour and water; mix until smooth. Stir into the beef mixture and cook until thickened. Add the rabbit and duck meats.
Cut the puff pastry into 3 inch squares and place on a greased baking sheet. Bake at 400 F degrees for 10 minutes or until golden brown. Place pastry sheets on top of individual serving bowls or dishes.
Preheat oven to 325F degrees.
Cook potatoes until tender; add milk, butter, salt, pepper and mash until smooth.
Line a greased baking dish with half of the mashed potatoes on bottom and up the sides.
Fill the center with thinly slice roast, gravy and corn.
Cover the top with remaining half of mashed potatoes; top with pats of butter, salt, pepper and paprika.
Bake for 45 minutes or until a light golden crust is formed.
Combine cleaned birds, quartered onions, stalk celery, bay leaf, salt, thyme, rosemary and basil in a large pot.
Bring to a boil, cover, reduce heat and simmer about 1 hour or until meat comes off bones.
Remove birds from broth and save broth; remove meat from bones and chop meat.
Strain broth reserving 1 ½ cups.
Cook potato in butter in a large skillet over medium heat stirring constantly.
Add cup of celery, cup of onion and carrots and cook additional 5 minutes stirring constantly.
Stir in ½ cup flour; gradually add in reserved broth and half and half.
Cook over medium heat stirring constantly until mixture thickens.
Stir in salt, pepper and reserved meat.
To make crust combine 3 cups flour and teaspoon salt; cut in shortening until crumbly.
Combine egg, vinegar and water; stir into dry ingredients and shape into ball.
On floured surface roll 2/3 of dough to 1/8 inch thickness and fit into greased casserole dish.
Spoon meat mixture into prepared pastry.
Roll remaining pastry to 1/8 inch thickness and cut into strips; arrange strips for lattice design.
Combine egg and milk and brush over lattice; bake at 400F degrees for 30 to 40 minutes or until the game pie recipe is golden brown.
Cut remnants of cold venison steak in one inch cubes. Cover with boiling water, add one half onion, and cook slowly one hour. Remove onion; thicken gravy with flour diluted with cold water and season with salt and pepper.
Add potatoes cut in ¼ inch slices which have been cooked. Put mixture in a buttered baking dish.
Cover with unbaked biscuits and bake in oven 400F degrees until biscuits are golden brown.
Delicious wild game pie recipes have been around for hundreds of years and I am sure they will be around in the far off future as well. Not only are they hardy and tasty but also very nutritional.Painless Cooking › Cooking Wild Meat › Game Pie
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