Game Birds Roasted In A Pie…….Banging…..

By Simon  , , ,   

March 6, 2018

Bang in season, using a proper mix of delicious, healthy & nutritious game birds, slowly roasted in all there juices, creating an amazing sauce, packed with abundant winter vegetables, all wrapped up in a mustard suet crust pastry....EPIC........ served with steamed greens and good old English mustard.....Why not......

  • Yields: 8 Hungry Mouths....

Ingredients

Birds and Bits & Stock......

1 Capon or a good organic free range chicken

1 Duck

1 Pheasant

1 Partridge

1 Grouse

1 Quail

Rapeseed oil

1 Handful each, of fresh picked thyme & rosemary, using the stalks as well

6 Bay leaves, ripped

1 Scatering of bashed juniper berries

1 Red onion large, rough chopped

4 Carrots, large and rough chopped

1 Head of celery, rough chopped

3 Leeks, rough chopped

1 Large handfull, streaky bacon, cubed

A good splash of worchestershire sauce, the splashier the better....

20 White baby potatoes,

2 tbsp Plain flour

500 ml Dry cider

1 liter Chicken stock, or make delicious stock using all the game bird bones, a few handfulls of root veg, water & seasoning..... simmering for a few hours before straining out every morcel of flavour.....

For The Suet Crust Pastry.......

600 g Plain flour, plus extra for dusting

150 g Suet

150 g Unsalted butter, cold

2 Large eggs, free & organic

1 tsp English mustard powder

Directions

GIVE THE BIRDS A ROASTING...

Pre-heat the oven 180C....Place all the birds in a large roasting tray. In a mortar & Pestle lightly bash.... Rosemary, Thyme,Bay, Sea salt, Juniper berries and a few slugs of rapeseed oil, run into every nock and cranny of the birds....Roast for about 1 1/2 hours until all the birds are cooked, leave to cool a while, when handleable remove every morsel of meat from each bird, keep an eye out for small bones...

Making a delicious stock sauce... Into a large heavy bottomed pan and over a gentle heat, add all the caucasus, keep the tray with all the delicious bird juices, add a splash of water and over a moderate heat deglaze the pan, reserving the juices...add a glut of oil and the chopped bacon to the caucus pan, frying it all and allowing the bacon to melt slightly, add Worcestershire sauce, add 1/2 the rough chopped veg, onion, celery, carrots, leeks, and reserved juices, continue to cook for a few minutes, add flour stirring in, adding 1 litre of water and the cider, bring to the boil mixing well then gentle simmer with lid on for an hour or so, strain the thickened stock into a clean pan, add the baby potatoes and the remaining vegetables and all the bird meat, simmer until vegetables are tender, taste and season to your tasty buds... Leave to cool whilst you make the pie pastry...

SUET CRUST PASTRY....

Bring all the ingredients together in a large bowl, knead until just formed and still crumbly, don't overwork , wrap in clingfilm and rest in the fridge for an hour....

LETS PUT IT TOGETHER...

Preheat oven to 200C. Remove pastry from fridge, cut into 2/3rds and 1/3rd, roll out the base its the bigger pastry lump onto a floured surface to fit your buttered pie dish, Roll out the lid ready, fill the pastry lined pie dish to the gunnels with the cooled meaty veg, potato and sauce mixture, wet the edge of the pastry, place the lid on, trim and crimp the edges, slash a couple of steam vents in the lid and get creative with any pastry trimmings... Egg wash the pie, place on a baking tray, into the oven, baking for about 45-60 minutes until golden and pipping hot.....

Easy to forfeit the baby potatoes in the pie and serve with dollops of creamy mashed potato......

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