Hercules Chef Chris Peasgood Prepares A Game Pie
340g Diced Game -Partridge, Duck, Pheasant, Pigeon
1/4 of a leek sliced
Sprigs of thyme & rosemary
1/2 of an onion sliced
Large glass of Cabernet Sauvignon
2 Cloves of garlic
Salt & pepper
Place all the ingredients into a dish and mix well together. Cover with clingfilm and let the mixture marinate in the refridgerater for a minimum of 12 hours.
Once the mixture has marinated, in a large pan put a splash of oil and heat until quite hot, place the meat in the hot oil and seal on all sides, then re-season and continue cooking to slightly brown the meat.
Add a tablespoon of plain flour to act as a thickening agent. Stir and continue to cook for 1-2 minutes.
Add about 1 pint of water and stir well, bring to the boil and then reduce the heat and simmer for 11/2 Hours.
Then check and make sure the meat is tender, adjust the seasoning to taste and put a drop of gravy browning in to add colour.