The Broad Chare's game pie

Terry Laybourne

Terry Laybourne

23rd February 2017
Terry Laybourne

The Broad Chare's game pie

Recipe for game pie from The Broad Chare, part of the 21 Hospitality Group - serves four


  • Filling:
  • 500g Game flesh cut into 50g pieces, any sinew or connective tissue removed. Try venison, hare, pheasant, pigeon, partridge, mallard, wild rabbit or a mixture
  • 150g Smoked, streaky bacon in a piece
  • 500ml Strong red wine such as malbec or shiraz
  • 180g Carrots (peeled and sliced into thick rounds)
  • 240g Onion, peeled and diced
  • 150g Celery, peeled and cut into chunks
  • 15 Juniper berries
  • 6 Black peppercorns, cracked and tied in muslin
  • 1 Bouquet garni including thyme, bay, sage
  • 1 strip Orange zest
  • 100g Lard
  • 1/2 tbls Tomato paste
  • 40g Plain flour
  • Salt and black pepper
  • 200g Small button mushrooms, washed
  • 1 tbls Redcurrant jelly
  • Pastry:
  • 350g Puff pastry, rolled to around 4mm thick
  • 1 Egg yolk


Place the trimmed game flesh, vegetables, herbs and spices into an enamelled or stainless steel container. Pour over the red wine and allow to marinade for 24 hours. Brown the drained meat in a heavy cast iron casserole. Add the vegetables from the marinade and cook a little further. Add tomato paste, flour and the reserved marinade. Bring to a boil then cover with a lid and place in the oven at 130°c for around 2 hours – allow to cool and refrigerate overnight. Place the meat and sauce into a pie dish and cover with puff pastry before brushing with beaten egg yolk. Bake at 200 °c for 30 – 35mins until golden and bubbling. Serve to 4 hungry game lovers.

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