Game Pie recipe

Preparation Time: 30 minutes | Cooking Time: 2 hours

This gamey, rich, tender and meltingly tasty game pie combines lots of delicious game meats - partridge, rabbit and venison, to create a flavourful pie perfect for a family meal.


  • 350g prepared partridge, cubed
  • 350g prepared rabbit, cubed
  • 225g venison, cubed
  • 350g puff pastry, either homemade or shop-bought
  • 2 onions
  • 4 slices smoked bacon
  • 150g mushrooms
  • 2 tbsp. plain flour mixed with salt and pepper
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tbsp. redcurrant jelly
  • 300ml each chicken stock and red wine
  • Salt and pepper
  • 1 egg, beaten
  • Oil


  1. Thinly slice the onions. Dice the bacon. Chop the mushrooms into quarters. Mince the garlic clove.

  2. Heat oil in a large heavy bottomed saucepan. Add the bacon and fry for 3-4 minutes until it releases its oils and turns golden brown. Add the onions and fry until soft and sweet, around 10 minutes. Add the garlic and mushrooms and fry for 3-4 minutes. Meanwhile, toss the partridge, rabbit and venison in the seasoned flour.

  3. Heat oil in another frying pan. Add the meat and fry until golden brown on all sides. Add to the pan with the onions and mushrooms.

  4. Pour the wine into the pan you cooked the meat in. Stir to get all the cooked bits of meat off the bottom of the pan and bubble for a few minutes. Pour into the pan with the meat. Stir in the bay leaf, redcurrant jelly and chicken stock. Season. Heat to a simmer and cook for up to an hour, until the meat is tender.

  5. Pour the meat filling into a pie dish. Roll out the puff pastry to fit the pie dish, roll it on top of the filling, trim the edges and crimp using a fork or your fingers. Brush with the beaten egg and poke a hole in the top of the pie.

  6. Bake at 200C for 40 minutes until you have golden puff pastry and a piping hot filling.

You can prepare the meat filling a couple of days in advance - in fact, it will taste even better if you prepare and cook it the night before you bake it into the pie. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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