Duck and Game

Hot game pie
1. 

Stock
2 pheasants, about 800g each
olive oil
sprig of fresh thyme and rosemary
2 bay leaf
1 carrot, chopped
1 medium onion, chopped
200ml red wine
1 tbsp tomato puree

Filling
1 small celeriac, about 600g, peeled and chopped into chunks
50g butter
bunch rosemary, thyme and parsley
3 venison sausages
oil
100g cubes of pancetta or bacon lardons
125g shallots
150g mixture cleaned mushrooms (shiitake, ceps and chestnut)
200g young parsnips, cut into 6cm sticks
2 tsp clear honey

To assemble
2 tsp grain mustard
250-300g puff pastry
2 egg yolks
sprigs of thyme and sea salt to decorate

Untie the pheasants and pull out the legs. Using the tip of a very sharp knife, detach the legs where the thigh joins the body. Then slice off the breast fillets as neatly as possible and set aside.

Heat 2 tbsp oil in a large pan, brown the legs and season. Add the carrot, onion and 2-3 sprigs thyme, rosemary, bay leaves and cook for 5 mins. Pour in the wine, boil to reduce by three quarters, then mix in the tomato puree. Cook for 1-2 mins, pour in 1.25 litres water and bring to a rapid boil, skim off any fat and scum that rises to the top.

Simmer the stock until it reduces by half to around 600ml, about 15 mins. Strain the stock and pour back into the pan. Boil until reduced to around 300ml.

Make a celeriac puree. Saute the celeriac in the butter with 2 sprigs of rosemary in a covered pan for 15-20 mins until soft. Discard the rosemary. Heat the stock, put a small ladleful in a blender or food processor with the celeriac, then blitz to a puree.

Slice the breast fillets into large chunks and poach in the stock for 7 mins until just firm. Remove and set aside. Add the sausages, poach for 8-10 mins. then remove and slice. Take the stock off the heat

Saute the pancetta for 4-5 mins in oil, add the shallots or onions and some oil, then cook for another 5 mins. Tip the mixture into a large bowl. Add more oil to the pan and fry the mushrooms for 5 mins. Add to the bowl and toss together.

Tip the parnips into the pan with the honey and the leaves of a sprig of thyme. Season and cook for 5-7 mins, discard the thyme and remove to the bowl along with the meat, Chop a sprig of each of thyme, rosemary and parsley, add to the bowl and toss everything together.

Heat the stock and mix in 1 tbsp of thc celeriac puree and the mustard. Spoon the remaining puree into the bottom of a deep rectangular 22 x 10cm pie dish. Tip the filling on top, then pour over the stock.

Heat the oven to 180 deg C. Roll out the pastry on a lightly floured board to the thickness of a pound coin. Beat the egg yolks until smooth and brush some around the rim of the pie dish. Lay the pastry on top and press down the edge to swal. Using a sharp knife, trim off the excess, then pinch the edges to crimp. Brush evenly with more glaze.

Decorate with spare pastry and thyme and crush some sea salt over the top. Bake the pie for 10 mins, then reduce heat to 160 deg C and bake for another 20-25 mins until golden and crisp. Leave to stand for 10 mins before serving.

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