Really excellent pie, cobbled together from fairly standard technique that I will relay here.
Ideally the pastry is prepared before starting on the filling.
Ingredients
- 1 x Roughly sliced onion
- 2 x cloves of smoked garlic, finely chopped
- 3 rashers of smoked bacon sliced into lardons (this may be too much smoke with the garlic)
- 3 parsnips, peeled and cut into cork sized pieces
- 3 carrots peeled and cut into thumbnail sized pieces
- 400g game (of the fowl variety) cut into of whatever size you have or desire.
- around 250g of white wine
- around 250g of chicken stock
- 2 or 3 juniper berries
- a bay leaf
- salt & pepper
- plain flour
Instructions
- Set the oven to 140c.
- Fry the bacon until a little crispy in a casserole.
- Soften the onions in the casserole until lightly golden and translucent, avoid browning. 10-15 minutes.
- Add garlic and cook for another minute or two.
- Remove this mixture from the pan and set aside.
- Season some flour and coat the game well
- Fry the game in the casserole until brown all over
- Add the stock and wine, bring to the boil
- Add the roots, crushed juniper berries, bay leaf and the onion mix, stir well, cover the casserole and place in the oven for around 30 minutes
The pastry is an excellent, quick method for rough puff and I strongly suspect will be my preferred option when I don’t have time for fully laminated dough. It’s tender and flaky and really very good.
Flaky pastry from https://www.deliaonline.com/recipes/collections/quick-and-easy-recipes/quick-flaky-pastry
The cabbage is excellent, unfussy though it does take a little while in the oven so be sure to prepare. Be gentle with the vinegar and spices, they seem to intensify when prepared in advance so a modest approach is best adopted.