Recipe of Gordon Ramsay Game & Port Pie

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Ingredients of Game & Port Pie

1. Prepare of The pie mixture.
2. Prepare 600 g of venison.
3. It's 600 g of other game (I'm using pheasant, partridge, pigeon, duck).
4. It's 150 g of pancetta.
5. Prepare 100 g of butter.
6. You need 2 of onions.
7. Prepare 3 of crushed garlic cloves.
8. You need 600 ml of red wine.
9. You need 400 ml of boiling water.
10. You need 100 ml of Ruby Port.
11. You need 25 ml of Worcester sauce.
12. You need 1 of chicken stock cube.
13. Prepare 1 of beef stock cube.
14. You need of Good splashing of salt and pepper.
15. Prepare of For the pastry.
16. Prepare 550 g of plain flour.
17. You need 275 g of diced butter.
18. It's of Good pinch of salt.
19. You need 7 tbsp of water.

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Game & Port Pie instructions

1. Start by separating your mixed game from your venison and then dice your meat into equal sizes and season thoroughly with salt and pepper..
2. In a (very) large frying pan/wok, fry the pancetta, onion and the garlic cloves in 100g of butter until the onions start turning brown..
3. Add the diced venison and cook for 5 minutes on a high heat. After the venison is seared, add the mixed game and cook for a further 5 minutes..
4. Now combine both stock cubes with the boiling water and the Worcester sauce and add to the pan. Slowly pour the red wine and port evenly into the mixture and season once again..
5. Now the pie mixture is complete, leave to simmer on a low to medium heat for 1 hour, stirring every 10-15 minutes..
6. Whilst the pie mixture is simmering, mix the butter, salt and flour together until you make a consistency simmilar to breadcrumbs. Once achieved, combine with the water to make a smooth dough. Take two thirds of the dough, roll out over flour and line your baking dish. Use the remaining dough to make a lid for the pie..
7. Once the mixture is cooked and you have your pie dish/dishes lined with pastry, scoop in the mixture with a good helping of the gravy that the meat has been cooking in. Place the pastry lid on the mixture, crimping around the edges. Finally, brush the pastry with egg for a glazed finish and put in the oven for 20-25 minutes at 200c..
8. Now remove from the oven and serve with mashed potatoes, seasonal veg and a big helping of gravy made with the left over juices, enjoy!!!.

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