Chris’s excellent wild game pie with Sloe gin jelly makes a great lunch or supper for the Christmas holidays. See the recipes below.
On the way down have a look at some of our Taste the wild gifts!
We have Christmas ideas from £1 pencils, made from twigs, up to £280 fully residential courses. Have a look below you might find the perfect gift for your ‘wild foody’
Taste the Wild stick pencils £1 each www.tastethewild.co.uk/store
Foragers recipe cards £4.99 www.tastethewild.co.uk/store
Wooden food boards from £9.00 www.tastethewild.co.uk/store
Woodland foraging day course voucher £70.00 www.tastethewild.co.uk/store
Learn to Build an Earth Oven course £50.00 www.tastethewild.co.uk/store
Coastal Foraging at Flookburgh £280.00 www.tastethewild.co.uk/store
Last posting date is Thursday 19th to guarantee Christmas delivery. Vouchers can be issued online up to the 24th December 2.00pm
Wild Game pie
We’ve taken this pie on picnics, given it to friends as a gift and eaten it for supper, it’s well worth the effort – a real Christmas treat.
For the filling
500g Mixed game (I used pheasant, partridge, rabbit)
200g Fatty Belly pork
1 clove of Garlic crushed
1 heaped teaspoon of Thyme leaves
1 desert spoon Crabapple jelly ( you could use redcurrant or rowan jelly)
Salt and pepper
One beaten egg for egg washing and sealing.
Chop the game into small pieces about 5mm square and put into a large bowl. Take the skin off the belly pork and discard, then chop the remaining meat and fat finely as for the game. Add the chopped belly pork to the bowl along with the Thyme, crushed garlic and crabapple jelly. Season with Salt and plenty of black Pepper.
Mix this up very well, cover and leave to one side whilst you make the pastry.
Preheat the oven to 200C/400F/Gas 6. Lightly grease a 2lb loaf tin.
To make the pastry, sift the flours into a bowl and rub in the butter until the mixture resembles breadcrumbs. Bring the water and salt to a boil then add the lard and stir until the lard has melted.
Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle).
Take three quarters of the pastry and press into the loaf tin. Keep pressing and moulding it up the sides of the tin until covers the whole of the inside of the tin in a thin even layer.
Now take your game mix and put it a bit at a time into the lined tin until it is full with no gaps (don’t press too hard or you will damage your pastry!) .
Now roll out the remaining quarter of pastry to make the lid. Egg wash the edge of the pie and place on the lid. Crimp the edges to seal. Now make two holes in the lid (about 7mm in diameter) and egg wash the whole top of the pie. Place in the preheated oven and bake for 50 minutes, checking it regularly for the last 10 minutes to make sure the pastry is not burning.
Remove from the oven and allow to cool.
Sloe Gin Jelly makes 1 x 300g jar
The flavours here work very well with the game pie, but it is also great with blue cheese.
- 250g sloes washed and de-stalked
- 300ml water
- 10ml lemon juice
- 150g sugar
- 1tsp pectin
- 10ml Sloe Gin
Boil the sloes and lemon juice in the water for 50 minutes until the flavour and pectin has come out of the fruit. Strain into a clean pan reserving the liquid and set aside to cool. Mix together the sugar and pectin in a bowl and add this to the pan of sloe juice. Bring to a boil, stirring to melt the sugar. Boil until setting point is reached – probably about 10 minutes, then remove from the heat and add the sloe gin. Stir and pour into sterile jars.