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Wild Rabbit and Pheasant Pie or Happy British Pie Week
by
Julia Frey
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-1%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EHeat%20a%20tablespoon%20of%20olive%20oil%20in%20a%20large%20pan,%20dice%20the%20onion%20and%20gently%20cook%20it%20in%20a%20pan%20over%20low%20heat%20for%205-7%20minutes%20without%20colouring%20it.%20Dice%20your%20rabbit,%20pheasant%20and%20chicken%20into%201%E2%80%9D%20dice%20and%20add%20to%20the%20pan,%20brown%20the%20meat%20over%20medium%20heat,%20add%20rosemary%20and%20cook%20for%202%20more%20minutes,%20then%20pour%20in%20the%20wine,%20let%20the%20alcohol%20burn%20off%20and%20then%20add%20your%20stock,%20bring%20to%20a%20boil%20and%20turn%20the%20heat%20down.%20Gently%20simmer%20the%20mixture%20for%201.5%20hours,%20stirring%20occasionally%20and%20adding%20more%20stock%20if%20a%20bit%20dry.%20At%20the%20end%20of%20the%20cooking%20time%20your%20meat%20should%20be%20very%20soft%20and%20the%20whole%20filling%20look%20like%20it%E2%80%99s%20swimming%20in%20gravy%20but%20not%20too%20soupy.%3C/p%3E%3Cp%3EAdding%20vegetables%20is%20entirely%20your%20choice.%20I%20like%20a%20little%20bit%20of%20crunch%20in%20my%20pies%20provided%20by%20the%20veggies%20not%20the%20gristle%20%20.%20Slice%20the%20carrot%20and%20potato%20and%20add%20to%20the%20mixture,%20cook%20for%205-7%20minutes,%20then%20add%20frozen%20peas.%20When%20I%20added%20my%20peas%20I%20realised%20it%20was%20the%20pea%20and%20corn%20mix,%20so%20that%E2%80%99s%20what%20the%20yellow%20flecks%20in%20the%20pictures%20are.%20Stir%20in%20your%20creme%20fraiche%20for%20the%20creamy%20consistency%20and%20cool%20your%20mixture%20so%20it%20doesn%E2%80%99t%20melt%20the%20pie%20crust%20when%20you%20pour%20it%20in.%20I%20am%20very%20impatient%20and%20often%20pay%20for%20it!%20Now%20is%20the%20time%20to%20preheat%20your%20oven%20to%20200C/400F.%3C/p%3E%3Cp%3ERoll%20out%20your%20pie%20crust%20to%20fit%20your%20pie%20plate%20making%20sure%20the%20bottom%20crust%20goes%20up%20the%20sides%20and%20hangs%20over%20the%20edges.%20Fill%20your%20pie%20with%20the%20meat%20mixture%20and%20cover%20it%20with%20the%20top%20crust.%20If%20you%20feel%20especially%20creative%20you%20can%20cut%20out%20rounds%20with%20a%20pastry/cookie%20cutter%20and%20assemble%20a%20pie%20topper%20out%20of%20them,%20overlapping%20them%20slightly%20and%20brushing%20each%20circle%20with%20an%20eggwash%20to%20make%20individual%20circles%20stick%20to%20each%20other%20and%20to%20give%20your%20pie%20an%20attractive%20shiny%20and%20golden%20finish.%20If%20you%20opt%20out%20for%20the%20traditional%20top%20crust%20don%E2%80%99t%20forget%20to%20make%20slits%20so%20the%20steam%20can%20escape.%20Bake%20at%20200C/400F%20for%2030%20minutes%20until%20the%20pie%20is%20golden%20and%20the%20filling%20is%20bubbling.%3C/p%3E%3Cp%3ENote:%20I%20would%20love%20to%20point%20out%20that%20this%20recipe%20will%20work%20brilliantly%20with%20just%20chicken.%20I%20realise%20that%20rabbit%20and%20pheasant%20are%20not%20too%20common%20but%20don%E2%80%99t%20discard%20a%20great%20pie%20recipe%20if%20you%20don%E2%80%99t%20feel%20adventurous%20enough%20to%20try%20them.%20Substitute%20and%20enjoy!%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}