English Game Pie

Sauté minced shallot in butter until golden, add red wine and boil, add finely diced venison and mushrooms. Bind with sauce, season strongly with salt and freshly ground pepper.

all together must be of thick consistency. Roll out puff pastry on floured board to a thickness of 2-3 mm. With a cup of about 5-5, 5 cm ø cut out dough round. Cut out rectangular pieces of dough about 5, 5 by 20 cm. (It is necessary to measure the cup used). Now proceed like this: You need to make twice as many round dough pieces as rectangular ones. Put half of the round ones on the table, put the cup on it, put the rectangular piece of dough around it.

Stick egg white on the joints and press them together lightly. Take out cup, fill in venison mixture.

Close with round cut out matching dough lid, that is, the lid must be put in from the inside so that there is still a rim for later filling with currant jelly. brush all together with egg yolk. Air hole for the escape of the daempfe. Bake in the oven at 225-250 °C. Put currant jelly on top, decorate with watercress and bring to table on colored plate.

This is the traditional method of English farmers. We have only simplified the dough and adapted it to our modern taste.

Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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