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James Martin Game Pie

James Martin Game Pie
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A rich and deeply flavored British game pie featuring a combination of venison and pheasant, slow-cooked in red wine and port with aromatic vegetables, all encased in a buttery, flaky shortcrust pastry. The filling is tender and savory with a hint of sweetness from the port, while the golden-brown crust provides the perfect textural contrast.

Ingredients

Scale
  • For the Filling:
  • 1.5 lbs venison shoulder, cut into 1-inch cubes
  • 1 lb pheasant breast, cut into 1-inch cubes
  • 2 tbsp all-purpose flour, for dusting
  • 1 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp olive oil, divided
  • 4 oz smoked bacon lardons or pancetta, diced
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 8 oz cremini mushrooms, quartered
  • 1 tbsp tomato paste
  • 1 1/2 cups full-bodied red wine (such as Shiraz or Cabernet Sauvignon)
  • 1/2 cup ruby port
  • 2 cups beef stock
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp redcurrant jelly
  • For the Pastry:
  • 2 1/2 cups all-purpose flour, plus extra for dusting
  • 1 tsp fine sea salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 6–8 tbsp ice water
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Pat the venison and pheasant cubes completely dry with paper towels. In a large bowl, combine the flour, salt, and pepper. Toss the meat in the flour mixture until evenly coated, shaking off any excess. This coating will help create a flavorful fond in the pan and lightly thicken the sauce later.
  2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or casserole over medium-high heat. Working in batches to avoid crowding, sear the floured meat until deeply browned on all sides, about 5-7 minutes per batch. Transfer the browned meat to a plate. Crowding the pan steams the meat instead of searing it, so be patient for the best flavor.
  3. Reduce the heat to medium and add the bacon lardons. Cook, stirring occasionally, until the fat renders and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and add it to the plate with the meat, leaving the fat in the pot.
  4. Add the remaining 1 tablespoon of olive oil to the pot if needed. Add the diced onion, carrot, and celery. Cook over medium heat, stirring frequently, until the vegetables have softened and the onions are translucent, about 8-10 minutes. Add the garlic and cook for 1 more minute until fragrant.
  5. Increase the heat to medium-high and add the quartered mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 6-8 minutes. Stir in the tomato paste and cook for 1 minute to caramelize it slightly, which deepens its flavor.
  6. Pour in the red wine and port, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Bring to a simmer and let it reduce by about half, which will take 8-10 minutes. This step concentrates the flavor and cooks off the raw alcohol taste.
  7. Return the seared meat, bacon, and any accumulated juices to the pot. Add the beef stock, rosemary, thyme, and bay leaves. Bring to a very gentle simmer, then reduce the heat to low. Cover and cook for 2 to 2 1/2 hours, stirring occasionally, until the venison is fork-tender. In the last 10 minutes, stir in the redcurrant jelly until dissolved. Remove the herb sprigs and bay leaves, then let the filling cool completely. A cold filling prevents a soggy pastry bottom.
  8. While the filling cools, make the pastry. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pieces will create flaky layers.
  9. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork just until the dough begins to clump together. Turn the dough out onto a lightly floured surface and gently knead 2-3 times to bring it together. Divide into two discs (one slightly larger for the base), wrap in plastic, and chill for at least 30 minutes. Overworking the dough develops gluten, making it tough.
  10. Preheat your oven to 375°F / 190°C. On a floured surface, roll out the larger pastry disc to a 12-inch circle, about 1/8-inch thick. Carefully line a 9-inch pie dish, letting the excess hang over the edges. Spoon the cooled filling into the pastry-lined dish.
  11. Roll out the second pastry disc to a 10-inch circle for the lid. Brush the edges of the bottom pastry with beaten egg. Place the lid over the filling and press the edges together to seal. Trim any excess, then crimp the edges with a fork or your fingers. Cut a small steam vent (about 1-inch long) in the center of the lid.
  12. Brush the entire top of the pie with the remaining beaten egg wash. This will give the pastry a deep golden, glossy finish. For extra decoration, you can use leftover pastry trimmings to make leaves or other shapes, attaching them with more egg wash.
  13. Place the pie on a baking sheet to catch any potential drips. Bake in the preheated oven for 45-55 minutes, or until the pastry is a deep golden brown and you can see the filling bubbling gently through the steam vent. If the edges brown too quickly, cover them with strips of aluminum foil.
  14. Remove the pie from the oven and let it rest on a wire rack for at least 20-25 minutes before slicing. This resting time allows the filling to set slightly, making for cleaner slices and letting the intense flavors meld together perfectly.

Notes

Storage: Cool completely, then cover tightly and refrigerate for up to 3 days. Freezing: Wrap the cooled, unbaked pie (before egg wash) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed. You can also freeze the baked, cooled pie for up to 1 month. Reheating: Reheat individual slices in a 350°F / 175°C oven for 15-20 minutes until hot throughout, or reheat the whole pie, covered with foil, for 25-30 minutes. Microwave reheating is not recommended as it will make the pastry soggy.

Nutrition

Keywords: game pie, James Martin game pie, British game pie, venison pie, pheasant pie, game meat recipe, shortcrust pastry pie, red wine braise, hearty winter dinner, special occasion main, traditional British cooking, meat pie

Find it online: https://britishrecipes.uk/james-martin-game-pie/