‘A Dish From Dean’ – Game Pie

As the mornings get darker and the temperatures are dropping it’s time to get some seasonal food on the table. In this week’s ‘A Dish From Dean’ we are bringing you Game Pie and Wild Mushrooms with Pickled Autumn Vegetables and Crispy Pastry Tartlet.

Out with the salads and in with the veg as we stock our cupboards with seasonal treats as we prepare ourselves for plates of comfort food. So, if you are in need of some autumnal inspiration then this dish will not disappoint. Chef Dean Coppard has smashed it again with this fantastic Game Pie and Wild Mushrooms with Pickled Autumn Vegetables and Crispy Pastry Tartlet.

You’ll be able to find all of these ingredients from your local suppliers and supermarkets so enjoy this week’s offering from ‘A Dish From Dean’.

For the Pie Mix

1 finely diced onion

2 smashed garlic bulbs

2 sprigs of thyme

100g of butter

100g of flour

600g of cubed game meat

100g of wild mushrooms

500ml of meat stock

500ml of red wine

In a large saucepan place the butter over low heat and allow to melt. Add the flour, and, using a wooden spoon, mix until a roux is created. This should attain a sandy texture. Add the onions and garlic along with the thyme. In a frying pan drizzle some oil and add the game meat and the wild mushrooms and sauté until the meat is coloured, add this meat to the roux saucepan, de glaze the frying pan with 100ml of red wine and then add this as well, add the stock and red wine in equal parts creating a smooth sauce and set aside.

For the pickled Vegetables

4 peeled and diced carrots

2 diced white onions

2 diced red onions

200g of finely sliced cauliflour

200g of diced celeriac

200ml of white wine

200ml of apple cider vinegar

100g of brown sugar

2 cinnamon sticks

4 star anise

To make the pickling liquor, pour the vinegar, white wine, and sugar in a saucepan and add the cinnamon & star anise, bring to the boil, then strain to remove the sticks and stars, in a sauce pan simmer the liquor and add the vegetables and allow to cook until soft.

For the Pastry Tartlet.

1 sheet of puff pastry

1 beaten egg

1 tble spoon of sesame seeds

Cut the pastry into the desired shape, I tend to use rectangle shape, using the edge as a guide score the pastry using a small knife ensuring not to cut all the way through the pastry, place onto a baking sheet and brush with the egg wash then sprinkle with sesame. And bake for 7mins at 150c or until pastry is browned and crisp. Remove from the oven and using a knife cut along the score mark and lift the middle out.

To assemble

Place the warm tartlet in the middle of a plate and spoon in the game pie meat and arrange the warm pickled vegetables around the plate, the sharpness of the pickled vegetables should compliment the rich game and mushroom flavor.

Enjoy!

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