Hampshire Game Diced Game Mix

Pack contains approx 1/3 Pheasant Breast, 1/3 Partridge Breast and 1/3 Diced Venison.

Our game is sourced from good local estates through the south of England, including Leconfield Estate, Petworth, West Sussex and Highclere Estate in Hampshire. All of our game is refrigerated as soon as possible on the estates and transferred to our factory in Andover without delay.

All of our game is free to roam over the countryside ensuring a wide and varied diet. This gives the meat its wonderful gamey flavour. The highest standards are employed to allow a sustainable environment for all the wild game to flourish. These practices also create the perfect habitat for our song birds and wildlife to thrive.

UK

Keep refrigerated between 0 C to +4 C, once opened use within 24 hours. If freezing, do so on the day you buy it and use within one month.
Defrost thoroughly in fridge before cooking. Do not re-freeze after thawing and use within 24 hours.

Recipe:
Game Pie (2 litre pie dish).

Ingredients:
500g Game pie mix,
1 dessertspoon plain flour,
1 level teaspoon salt,
1 level teaspoon ground black pepper,
110g mushrooms,
1 onion, sliced,
150g diced bacon,
1 x 500g jar red wine sauce,
150ml ruby port,
1 bay leaf,
1 sprig thyme,
1 pack frozen puff pastry,
Beaten egg to glaze.

Method:
Pre-heat oven to 200C, 400F, gas mark 6.
Place the meats in the baking dish. Mix the flour with the salt and pepper, then sprinkle this seasoned flour in and toss the meat to coat it as evenly as possible.
Next place the mushrooms, onions, bacon, red wine sauce and the port in a saucepan, stir well and bring everything up to simmering point.
Then pour this over the meat, give everything a good stir, add the bay leaf and the thyme and cover tightly with a double sheet of strong foil.
Place the dish on a baking sheet on the middle shelf of the oven for 20 minutes. Lower the heat to gas mark 1, 275°F (140°C) and cook for 2¿ hours.
When the meat is cooked, remove it from the oven and raise the heat back to gas mark 6, 400°F (200°C).
Roll out the pastry to a slightly larger size than the dish, fold the edges over about 1 cm and dampen the sides of the dish.
Lay the pastry over the top, sealing well, and flute the edges, cut out a few leaves for decoration.
Make a steam hole in the centre, brush with beaten egg and return it to the oven for 25-30 minutes.

Hampshire Game