Game Pie Recipe 

The game pie recipe dates back to the Roman Empire. Today, here in the United States we simply know them as meat pies. The most famous recipe is our shepherd’s pie recipe. Because most people buy meat from our supermarkets, these pies are no longer made with wild game as in the early days. This is still one of the most famous foods of England often being made and sold in small individual serving size.

Most hunters want to learn how to make a game pie recipe regardless of what type of animals they hunt. The list of meat is endless which can be used. Besides deer meat hunters will use elk, boar, bear, rabbit, all types of fowl and other animals. These pies can be surrounded by dough or simply topped. The dough might be a regular pie crust dough, biscuit dough, bread dough or puff pastry.

All types of herbs and spices can be added to a game pie recipe adding wonderful flavors. Other flavorful ingredients you might find in one of these recipes might be various alcohols, butter and many different vegetables. The following game pie recipe combines beef and bacon with the gamey taste of rabbit. Preparing wild rabbit is much the same as preparing tame rabbit. If you want to eliminate some of the wild gamey taste, soak the rabbit in salt water (Or some say equal parts of water and vinegar) overnight.


This is a very flavor game pie recipe and is always a favorite.

  • ½ Pound diced sliced bacon
  • 2 ½ Pounds cubed beef stew
  • 2 Cans (14 ounces) beef broth
  • ½ Cup red currant jelly
  • 2 Dressed rabbits cut up (3 pounds each)
  • 1 Can chicken broth (14 ounces)
  • ¼ Cup Worcestershire sauce
  • 1 Bay leaf
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • ¼ Teaspoon cayenne pepper
  • ¼ Pound pearl onions
  • 2 Medium diced carrots
  • 2 Medium diced potatoes
  • 12 Cup sliced fresh mushrooms
  • 1 Dressed duck, cut up (4 12 pounds)
  • 6 Tablespoons flour
  • ¾ Cup cold water
  • 1 Package frozen puff pastry, thawed

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.


  • 8 Medium potatoes, quartered
  • ½ Cup milk
  • 1 Cup canned corn drained
  • Butter Paprika
  • Salt/ pepper to taste
  • Left over venison roast recipe thinly sliced and gravy

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.

GAME PIE RECIPE made with wild game birds

  • 3 Pounds game birds (quail or dove)
  • 1 Medium quartered onion
  • 1 Stalk celery in 1 inch pieces
  • 1 Bay leaf
  • 1 Teaspoon salt
  • 1 Teaspoon dried thyme
  • 1 Teaspoon dried rosemary
  • 1 Teaspoon dried basil
  • 1 Cup peeled chopped potatoes
  • 1/3 Cup butter
  • 1 Cup chopped celery
  • 1 Cup chopped onion
  • 1 Cup chopped carrots
  • ½ Cup flour
  • 1 ½ Cups half and half
  • 1 Teaspoon salt
  • 1 Cup solid shortening
  • 1 Large lightly beaten egg
  • 1 Tablespoon white vinegar
  • ¼ Cup plus 2 tablespoons cold water
  • 1 Large lightly beaten egg
  • 1 Tablespoon milk

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.


  • 12 Partridges or doves etc.
  • 1 Bunch minced parsley
  • 1 Finely chopped onion
  • 3 Whole cloves 
  • Salt/ pepper
  • ½ Pound diced salt pork
  • 2 Tablespoons brown (Whole wheat) flour
  • Butter size of egg
  • 2 Cups diced potatoes
  • Rich pie crust

Split birds in half and put in cooking pot; cover with about 2 quarts of water.

Bring to a boil over high heat; skim off top; add salt, pepper, parsley, onion, cloves and salt pork.

Boil all until tender being careful that enough water remains to cover the birds.

Move birds to a large platter; add flour to pan, boil and stir until thickened.


Stir butter into mixture; remove from heat and cool.

Line a buttered casserole dish with pie dough.

Remove bones from birds and make a layer over the pie crust.

Layer some of the potatoes over the birds; then another layer of birds, layer potatoes etc.

NOTE: Fill until dish is full and ingredients are used.

Pour the thickened gravy over the bird and potatoes filling.

Put on a top crust and make a cut down the center for steam.

Bake about 20 minutes until top is browned; serves 12.