{"id":4920,"date":"2022-01-11T09:28:08","date_gmt":"2022-01-11T09:28:08","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=4920"},"modified":"2022-01-11T09:28:08","modified_gmt":"2022-01-11T09:28:08","slug":"game-pie-and-baked-cabbage","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=4920","title":{"rendered":"Game pie with an excellent pastry and spiced, braised red cabbage"},"content":{"rendered":"<p>Really excellent pie, cobbled together from fairly standard technique that I will relay here.<\/p>\n<p>Ideally the pastry is prepared before starting on the filling.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li> 1 x Roughly sliced onion<\/li>\n<li> 2 x cloves of smoked garlic, finely chopped<\/li>\n<li> 3 rashers of smoked bacon sliced into lardons (this may be too much smoke with the garlic)<\/li>\n<li> 3 parsnips, peeled and cut into cork sized pieces<\/li>\n<li>3 carrots peeled and cut into thumbnail sized pieces<\/li>\n<li>400g game \u00a0(of the fowl variety) cut into of whatever size you have or desire.<\/li>\n<li>around 250g of white wine<\/li>\n<li>around 250g of chicken stock<\/li>\n<li>2 or 3 juniper berries<\/li>\n<li>a bay leaf<\/li>\n<li>salt &amp; pepper<\/li>\n<li>plain flour<\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<ol>\n<li>Set the oven to 140c.<\/li>\n<li>Fry the bacon until \u00a0a little crispy in a casserole.<\/li>\n<li>Soften the onions in the casserole until lightly golden and translucent, avoid browning. 10-15 minutes.<\/li>\n<li>Add garlic and cook for another minute or two.<\/li>\n<li>Remove this mixture from the pan and set aside.<\/li>\n<li>Season some flour and coat the game well<\/li>\n<li>Fry the game in the casserole until brown all over<\/li>\n<li>Add the stock and wine, bring to the boil<\/li>\n<li>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<\/li>\n<\/ol>\n<p>The pastry is an excellent, quick method for rough puff and I strongly suspect will be my preferred option when I don&#8217;t have time for fully laminated dough. \u00a0It&#8217;s tender and flaky and really very good.<\/p>\n<p>Flaky pastry from <a href=\"https:\/\/www.deliaonline.com\/recipes\/collections\/quick-and-easy-recipes\/quick-flaky-pastry\">https:\/\/www.deliaonline.com\/recipes\/collections\/quick-and-easy-recipes\/quick-flaky-pastry<\/a><\/p>\n<p>The cabbage is excellent, unfussy though it does take a little while in the oven so be sure to prepare. \u00a0Be gentle with the vinegar and spices, they seem to intensify when prepared in advance so a modest approach is best adopted.<\/p>\n<p>Cabbage from \u00a0<a href=\"https:\/\/www.deliaonline.com\/recipes\/occasions\/christmas\/christmas-recipes-to-freeze\/traditional-braised-red-cabbage-with-apples\">https:\/\/www.deliaonline.com\/recipes\/occasions\/christmas\/christmas-recipes-to-freeze\/traditional-braised-red-cabbage-with-apples<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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)&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[315,318,317,190,319],"class_list":["post-4920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cabbage","tag-flaky-pastry","tag-game","tag-pie","tag-rough-puff-pastry"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4920"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4920\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/4910"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}