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🍽️ Crispy Game Pie

685 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 1 tsp salt
• 150 g cold butter
• 2 egg yolks
• flour (for working)
• soft butter (for the mold)
• 1 stale roll
• 500 g venison (from the leg)
• 200 g lean pork
• 3 shallots
• 1 tsp fresh chopped thyme
• 0.5 tsp orange zest (unwaxed)
• 100 g dried cranberries
• 80 g crème fraîche
• 1 egg
• salt
• pepper (from the mill)
• 1 pinch clove powder
• 1 pinch ground allspice
• 30 ml cognac
• 1 egg yolk
• 2 tbsp whipping cream

Instructions

1. 1. Mix flour, salt, butter, and egg yolks in a bowl.
2. 2. Add 2 to 3 tablespoons of cold water.
3. 3. Knead the ingredients quickly into a smooth dough.
4. 4. Wrap the dough in cling film.
5. 5. Store the dough in the refrigerator for about 30 minutes.
6. 6. Roll the dough out into a rectangle on a floured surface.
7. 7. Ensure the dough is at least 4 millimeters thick.
8. 8. Place the pie dish without the lid onto the dough.
9. 9. Mark the outer edges of the dish with a knife.
10. 10. Cut off the excess dough along the marked lines.
11. 11. Lightly dust the dough with flour.
12. 12. Fold the dough in thirds lengthwise.
13. 13. Grease the pie dish with some fat.
14. 14. Place the dough into the dish.
15. 15. Press the dough carefully against the sides and bottom.
16. 16. Soak the bread roll in lukewarm water.
17. 17. Wash the venison and pork thoroughly.
18. 18. Pat the meat dry with a kitchen towel.
19. 19. Put the meat into a food processor.
20. 20. Grind the meat finely.
21. 21. Peel the shallots.
22. 22. Finely chop the shallots.
23. 23. Squeeze the soaked bread roll.
24. 24. Crumble the bread roll into small pieces.
25. 25. Add the shallots to the meat.
26. 26. Add fresh thyme.
27. 27. Grate the orange zest.
28. 28. Add the orange zest to the meat.
29. 29. Add the crumbled bread to the meat.
30. 30. Add the cranberries to the meat.
31. 31. Add the crème fraîche to the meat.
32. 32. Add an egg to the meat.
33. 33. Season with salt.
34. 34. Season with pepper.
35. 35. Add ground cloves.
36. 36. Add ground allspice.
37. 37. Add the cognac.
38. 38. Mix all filling ingredients well.
39. 39. Preheat the oven to 160 degrees Celsius fan-assisted.
40. 40. Fill the pie dish with the meat mixture.
41. 41. Smooth the filling.
42. 42. Place the dough lid on the pie.
43. 43. Lightly moisten the edges of the lid with water.
44. 44. Press the edges together firmly.
45. 45. Poke a small hole in the center of the lid.
46. 46. Shape small decorations from the remaining dough.
47. 47. Place the decorations decoratively on the lid.
48. 48. Whisk the egg yolk with the cream.
49. 49. Brush the dough all around with the egg yolk and cream mixture.
50. 50. Bake the pie in the preheated oven for about 1.5 hours.
51. 51. Ensure the pie turns golden brown.
52. 52. Cover the pie with aluminum foil if it gets too dark.
53. 53. Take the pie out of the oven.
54. 54. Let the pie cool down.
55. 55. Slice the pie.
56. 56. Serve the pie with Cumberland sauce as desired.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 52 g