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🍽️ Savory Wild Game Pie

910 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the meat under running water and then pat it completely dry with a kitchen towel.
  2. 2. Cut the dry meat into small, uniform cubes.
  3. 3. Peel the onions and the garlic.
  4. 4. Finely chop the onions and the garlic.
  5. 5. Heat the oil in a large casserole pot.
  6. 6. Sear the meat cubes in batches over high heat.
  7. 7. Add the chopped onions and garlic to the pot.
  8. 8. Season the mixture with salt and pepper.
  9. 9. Sprinkle the flour over the meat.
  10. 10. Stir briefly until the flour lightly browns.
  11. 11. Pour 250 milliliters of water into the pot.
  12. 12. Add a bay leaf to the liquid.
  13. 13. Cover the pot and let the meat simmer on low heat for one hour.
  14. 14. Clean the mushrooms and slice them thinly.
  15. 15. Add the mushroom slices during the last minute of cooking time.
  16. 16. Mix the mushrooms briefly with the meat ragout.
  17. 17. Grease a pie tin with a diameter of 24 centimeters.
  18. 18. Let the puff pastry thaw at room temperature.
  19. 19. Stack the pastry sheets on top of each other.
  20. 20. Roll out two large, flat pastry sheets.
  21. 21. Roll one sheet into a circle with a 24-centimeter diameter.
  22. 22. Cut the second sheet so that it covers the bottom and sides of the tin.
  23. 23. Place the large pastry circle into the prepared tin.
  24. 24. Press the pastry firmly into place and form a rim.
  25. 25. Fill the tin with the meat ragout.
  26. 26. Cover the ragout with the second pastry sheet.
  27. 27. Cut a small hole in the center of the top pastry layer.
  28. 28. Brush the surface with beaten egg yolk.
  29. 29. Preheat the oven to 180 degrees.
  30. 30. Bake the pie for about 40 minutes until golden brown.

Nutrition per serving