Weekend Recipe | Dalloway Terrace’s East Sussex Game Pie

Ward off the chill with this comforting pie, taken from the menu at Bloomsbury’s Dalloway Terrace – one of London’s most magical – and cosy – al fresco dining spots.

East Sussex Game Pie at Dalloway Terrace

  • 675g/1½lb venison meat
  • 225g/8oz guinea fowl meat
  • 2 tbsp rapeseed oil
  • 2 red onions, peeled and sliced
  • 120g/4oz sweet-cured bacon, chopped
  • 120g/4oz chestnut mushrooms, cleaned and sliced
  • 1 clove garlic, peeled and crushed
  • 30g/1oz plain flour
  • 1 bay leaf
  • 1 orange, zest and juice
  • 1 tbsp redcurrent jelly
  • 300ml/½ pint veal or chicken stock
  • 300ml/½ pint port
  • 340g/12oz puff pastry
  • Salt and pepper
  • beaten Clarence court egg, for glazing

Method

  1. Heat a tablespoon of rapeseed oil and brown the Guinea fowl and venison in batches until well browned. Put to one side.
  2. Heat the rest of the rapeseed oil and cook the red onions for five minutes until starting to soften. Add the wild garlic, sweet-cured bacon and chestnut mushrooms and cook for another 2-3 minutes.
  3. Stir in the flour and cook for two minutes. Season well and stir in the bay leaf, orange zest and juice, redcurrant jelly, stock and wine.
  4. Bring to the boil, add the meat and simmer gently for 40-50 minutes until the meat is tender. Cool.
  5. Heat the oven to 200C/400F.
  6. Put the meat mixture in a pie dish. Roll out the pastry to make a lid and attach to the dish. Decorate with the pastry trimmings and cut a steam hole in the centre. Glaze with beaten Clarence Court egg.
  7. Bake for 18 minutes and then reduce the heat to 180C/350F for 25 minutes until the pastry is golden and risen and the filling is piping hot.

East Sussex Game Pie (£18), Dalloway Terrace, dallowayterrace.com

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