How to Make Game Pie – A Traditional British Comfort Classic

--- published by foodie Parmod.

Nothing says traditional British cuisine quite like a hearty game pie. Rich, earthy, and brimming with flavour, game pie has been a staple of countryside kitchens for centuries. Often made with a mixture of venison, rabbit, pigeon, or pheasant, it's a warming and deeply satisfying dish that's ideal for autumn and winter.

Whether you're sourcing game from a butcher or your local farm shop, this guide will walk you through how to make a proper British game pie — using seasonal ingredients, homemade pastry, and full-on flavour.

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🦌 What is Game Pie?

Game pie is a meat pie traditionally made from a variety of wild meats. The exact filling depends on availability but often includes a combination such as venison, pheasant, rabbit, or partridge. It's cooked slowly in a rich gravy and encased in golden shortcrust or puff pastry.

The dish dates back to medieval times and was once considered a luxury. Today, it remains a comfort food favourite, especially in the colder months.

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🧾 Ingredients (Serves 6)

For the filling:

800g mixed game meat (e.g. venison, rabbit, pheasant), diced

100g smoked bacon or pancetta, chopped

1 large onion, finely chopped

2 carrots, diced

2 sticks celery, diced

2 cloves garlic, minced

250ml red wine

300ml beef or game stock

2 tablespoons plain flour

1 tablespoon tomato purée

1 teaspoon thyme

1 bay leaf

Salt and black pepper to taste

2 tablespoons vegetable oil or butter

For the pastry:

500g shortcrust pastry (shop-bought or homemade)

1 egg, beaten (for glaze)

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🧑‍🍳 How to Make Game Pie

Step 1: Prepare the filling

Heat oil in a large frying pan or casserole dish. Brown the game meat in batches, then set aside. In the same pan, fry the onion, garlic, carrot, celery, and bacon for around 5 minutes until soft.

Return the meat to the pan. Sprinkle over the flour and stir well to coat. Add the tomato purée, followed by the red wine, stock, thyme, and bay leaf. Season with salt and pepper.

Bring to a simmer, cover, and cook gently for 1.5 to 2 hours, until the meat is tender and the sauce has thickened. Let the filling cool completely before adding to the pastry.

> 💡 Cooling the filling stops the pastry from becoming soggy.

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Step 2: Prepare the pastry case

Preheat your oven to 200°C (180°C fan) / Gas Mark 6.

Roll out two-thirds of your pastry and use it to line a greased 20cm pie tin. Trim the edges, leaving a small overhang.

Spoon in the cooled game filling, then roll out the remaining pastry for the lid. Dampen the edges with water or egg wash, place the lid on top, and crimp the edges to seal.

Cut a small hole in the centre to allow steam to escape. Brush the top with beaten egg for a golden finish.

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Step 3: Bake the pie

Place the pie in the oven and bake for 35–40 minutes, or until the pastry is crisp and golden brown.

Let it rest for 10 minutes before serving.

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🍽️ Serving Suggestions

Game pie pairs perfectly with:

Creamy mashed potatoes

Butter-glazed seasonal vegetables (like parsnips, kale or sprouts)

Redcurrant jelly or a splash of gravy on the side

It also makes a fantastic centrepiece for a rustic Sunday roast or festive meal.

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❄️ Storage & Leftovers

Fridge: Store leftovers in the fridge for up to 3 days.

Freezer: Wrap and freeze slices for up to 2 months.

Reheat thoroughly before serving.

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🦅 Tips for Success

Use a mix of game meats for the best flavour.

Don't skip the wine – it adds depth to the gravy.

Let the filling cool before adding it to the pie shell.

Use homemade pastry for a more traditional touch, though ready-rolled works well too.

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✍️ Final Thoughts

Game pie is more than just a meal — it’s a celebration of Britain’s culinary heritage. Packed with flavour, slow-cooked for tenderness, and wrapped in flaky pastry, it’s the kind of dish that brings people to the table.

If you've never cooked with game before, this pie is the perfect place to start. With a little time and care, you’ll create a dish that’s hearty, comforting, and truly British.

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--- write ✍️ by foodie Parmod.