Game pie

Flavoursome game meat inside a crisp hot water crust make this fabulous pie from Mike Robinson well worth the effort
By Mike Robinson
Game pie
  • Rating:
  • Serves: 6-8
  • Cook Time: 1 hour 40 minutes
  • Prep Time: plus overnight cooling and setting
  • Effort: medium



  • 500 g wild boar
  • 1 rabbit
  • 1 wood pigeon, meat picked off the bone
  • 3 onions, sliced
  • 6 clove garlic, chopped
  • bunch of thyme
  • 3 tbsp duck fat
  • salt, and freshly ground black pepper
  • 100 g smoked bacon, or pancetta, sliced
  • juice and zest 1 lemons
  • 200 g redcurrants
  • 1 egg, beaten
  • 1 litres game stock
  • 5 leaves of gelatine, soaked in cold water
  • 50 g sugar
  • 1/2 glass of Sauternes wine

For the pastry

  • 250 g lard
  • 300 ml water
  • 900 g plain flour, plus extra for dusting
  • pinch of salt
  • butter, for greasing


1. Make the pastry by bringing the lard and water to the boil in a pan. Sieve the flour into a food processor and add the salt. While the processor is on, pour the hot water and lard on to the flour and blend until you have a smooth dough. When finished, turn the dough out into a large bowl and leave to cool slightly.2. Set the oven to 200°C/gas 6. Lightly butter a 15-20cm pie mould. On a lightly floured surface, roll out two-thirds of the pastry and line the pie tin with pastry to about 7mm thickness, leaving an overhang. Place in the fridge to set. Keep the remaining pastry covered and warm.3. Coarsely chop the boar, rabbit and pigeon into 1cm dice, keeping them separate. Into each add some onion, garlic and thyme, and a tablespoon of melted duck fat. Season well.4. Lay the slices of pancetta across the bottom of the pastry. Start with the boar, packing it in fairly tightly. Add the rabbit next, but add some lemon juice and zest to it before you put it in the tin. Finally add the pigeon. This should come to just below the top of the tin. Add half the redcurrants to the top of the mixture.5. Once you have filled the pie, roll out the remaining pastry on a lightly floured surface, using a little extra flour if sticky. Put it on top of the pie, then trim and crimp the edges with your thumbs. Brush the top with some of the beaten egg.6. Cut a hole in the top about 2cm around then bake for 45 minutes, checking to make sure it does not burn. After this time, take the pie out of the tin and continue baking for a further 45 minutes. Make sure the sides are brushed with egg when it comes out of the tin and before it goes back in the oven. 7. Leave to cool completely (overnight, if possible).8. Heat the game stock and dissolve the gelatine leaves completely. Pour the game stock into the pie via the hole in the top. Allow the gelatine to set for at least 4 hours in the fridge.9. Meanwhile, take the remaining redcurrants and add them to the sugar and wine. Cook for 5 minutes over a medium heat, then leave to cool. Serve with the Game Pie.

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