Hunter'S Pot Pie With Mushrooms And Bacon - cooking recipe

Ingredients

1 1/3 lb mixed game (e.g. venison, fowl, rabbit)
2 tbsp port
1 tbsp juniper berries, crushed
6 oz butter
2 oz smoked bacon, chopped
1 None onion, diced
1/2 lb chestnut mushrooms
2 2/3 cups all purpose flour
1/2 cup red wine
1 cup beef stock
1 tbsp wholegrain mustard
3 tbsp chopped fresh parsley
1 None egg, beaten

Preparation

Mix the meat, port and juniper berries together in a bowl and set aside. Heat 2 tbsp of butter in a saucepan, add the bacon and cook for 5-6 mins until golden. Add the onion to the pan ad cook for 1-2 mins then add the mushrooms and cook for another 3-4 mins. Sprinkle over 4 tbsp of flour and stir to combine then gradually stir in the red wine. Stir in the stock then pour in the game and reduce the heat. Cover and simmer for 1 hour.
Once the meat is tender, remove the pot from the heat, remove the lid and leave to cool. Season as desired.
For the pastry shell, dice the rest of the cold butter. Rub the butter into the rest of the flour until it resembles breadcrumbs. Mix in the mustard and fresh herbs then mix in cold water, a little at a time, so that the mixture becomes a thick dough. Chill until firm.
Preheat the oven to 375\u00b0F. Transfer the filling to a shallow pie dish. Roll out the pastry on a lightly floured work surface to the size of the dish then place on top. Press down the edges to seal using a fork. Make a small slit in the center of the pastry to allow the steam to escape then brush with the beaten egg. Bake for 35-40 mins until golden and crisp. Serve.