Morning OT
I have a request.

I've managed to get my hands on some Duck, Venison and Pheasant. I have to cook them tonight, or they'll go to waste.

I'm considering a game pie of sorts. Any recommendations of other recipes? Or simply ways to make a game pie better?

Cheers!
( Agnostic Antichrist Baltimora, Mon 11 Jan 2010, 9:15, 30 replies, latest was 16 years ago)

game pie sounds good
or a terrine

if you make the pie, I recommend lots of red wine, shallots and button mushrooms.
( Vipros. clever got me this far, then tricky got me in, Mon 11 Jan 2010, 9:23, Reply)

or garlic
mushrooms dont really taste like anything.
(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:30, Reply)

yeah, garlic
I kind of take that for granted.

mushrooms taste of stuff if you use the right ones.
( Vipros. clever got me this far, then tricky got me in, Mon 11 Jan 2010, 9:31, Reply)

fuck off "mushrooms taste of nothing"
whyiortta
(PsychoChomp, Mon 11 Jan 2010, 9:33, Reply)

I respectfully ask
that you enlighten me - how do YOU cook them that they thrill you so?
(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:34, Reply)

Lightly fried in butter on toast with a bit of thyme is the easiest.
You can cook them in a load of ways except boiling them. That means in sauces too. They just turn into sponges.
Oh and button mushrooms are pretty much the worst you can get, get some others.
(PsychoChomp, Mon 11 Jan 2010, 9:40, Reply)

they tend to stay whole and firm in a pie situation
that's why I recommended them
( Vipros. clever got me this far, then tricky got me in, Mon 11 Jan 2010, 9:43, Reply)

chestnut mushrooms
easily available at the supermarche and tastier than the regular closed cup ones. Course, if you can get your proper posh wild mushrooms then deffo pop some of them in as well.
(barnaby_kettleworth, Mon 11 Jan 2010, 9:45, Reply)

I agree with you.
They do become sponges so they're effectively embellishing the taste of something that tastes perfectly good on its own without their help.

I'm not averse to a side of mushrooms with my steak or in a pie or stuffed etc but they are really no more than a vessel to convey tastier stuff to my gob.
(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:45, Reply)

then you've not tasted a fair proportion of the mushrooms out there.
Some have incredible depth of flavour.
( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 9:49, Reply)

*resolves to try more mushrooms*

(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:52, Reply)

There's a whole world of them out there that you will love.
Your French supermarket obsession will help a great deal. I think morels are my favourites. That said, even regular supermarkets do dried porcinis these days.

GET TO IT, MY GOOD MAN.
( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 9:54, Reply)

like truffles

(PsychoChomp, Mon 11 Jan 2010, 9:53, Reply)

The ultimate fungi experience.

( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 9:55, Reply)

YES!!!!!!
(Truffle soup is unbelievable)
(MichaelS wasn't picked again, Mon 11 Jan 2010, 11:58, Reply)

or trumpets of death

( Vipros. clever got me this far, then tricky got me in, Mon 11 Jan 2010, 9:55, Reply)

I've had truffles in Provence that were picked within days of my scoffing them.
Earlier in the local market, mr French chappie had dusted the mud off one and offered it to me. Tastes good with soil and a glass of Chardonnay.
(bazmorningstar efil4nat3b, Mon 11 Jan 2010, 9:58, Reply)

Button mushrooms are kind of pointless
But shiitakes, ceps, chanterelles etc - even basic field mushrooms taste LOADS. Particularly morels and porcini mushrooms. mMMmmMmmmMmmMMMMM


Definitely go for a game pie.
( Monty Boyce, My cheese game is strong, Mon 11 Jan 2010, 9:46, Reply)

Happy B3taday
Try to get some Juniper berries for the game pie. Make sure the meats will all be cooked at the same time by sizing appropriatley. A good thick gravy and buttery pastry.

Good luck, I'm drooling already.
( Bartleby A dead man on vacation, Mon 11 Jan 2010, 9:28, Reply)

HPB3D
i'm late for work, see you lot in a bit
( Roota zweeeeeoooooowm, Mon 11 Jan 2010, 9:46, Reply)

I had a good few days hunting over Christmas
and had the exact same ingredients.

Gently fry off a large chopped onion until soft and yellow. Reserve.
Dust meat in seasoned flour.
Fry off the venison and layer in the bottom of a deep pie dish.
Add a layer of onion.
Fry off the duck and pheasant.
Layer into the pie dish.
Add rest of onion, chopped mushrooms, parsley and a boquet garni.
Cover with some brown stock.

You may need to add some cornflour in cold water to thicken.

Cover lightly with foil and place in oven 180 deg C for 1 1/2 - 2 hours.
Remove and leave to cool.
Add pastry, brush over with egg and put back in oven until golden.
(oneinthepink is at your cervix m'lady, Mon 11 Jan 2010, 9:49, Reply)

I'm not joining in with this thread.
There's too much meat.
( girlinthehole, Mon 11 Jan 2010, 9:51, Reply)

And not enough wine?

(tootired Is searching for a funny sig, nothing good so far, Mon 11 Jan 2010, 9:55, Reply)

.
After she has wine, she must have meat!

That's the only possible explanation I have for the Manc bash, haha!
( Agnostic Antichrist Baltimora, Mon 11 Jan 2010, 9:58, Reply)

Leave me alone you bully.

( girlinthehole, Mon 11 Jan 2010, 9:59, Reply)

Do i detect your honour being besmirched?
serves you right :-)
(tootired Is searching for a funny sig, nothing good so far, Mon 11 Jan 2010, 10:10, Reply)

Ha!

( Agnostic Antichrist Baltimora, Mon 11 Jan 2010, 10:44, Reply)

Good recipe...


yummy pie
(Tugnut Ex of this parish, Mon 11 Jan 2010, 10:54, Reply)

Can I come to dinner
Of course this means somehow getting to the UK by dinner time. Where is the Concord whhen you need it? (This would also require that I actually get invited).
(MichaelS wasn't picked again, Mon 11 Jan 2010, 12:01, Reply)

Or maybe a stew.
My friend Charlie came over last night bearing venison, and he started out by frying it in the bottom of the pot in a little oil to brown it, then added a couple of cups of red wine. We used onion and mushrooms, then added oregano, basil and about three shots of tequila. A bit of flour to thicken it, and put it over rice.

The wine and the tequila take away the gamey taste, and it was perfect.
( The Resident Loon Not a demographic. Do not measure., Mon 11 Jan 2010, 15:38, Reply)