Game and ox pie.

Serves 6

Ingredients

1kg assorted game

500g ox kidneys (preferably fresh)

2 onions (sliced)

250ml veal or beef stock

250ml chicken stock

50ml red wine

50ml good ale

1 tbsp Worcester sauce

1 bay leaf

1 sprig of thyme

5-10g plain flour

beef dripping

salt & black pepper

Optional: chopped, mixed herbs (i.e. marjoram, rosemary & sage)

1 packet puff pastry


Method

Start by trimming the game; remove any skin and sinews and cut into 2-3cm cubes. Peel and trim the kidneys, remove any fat, and cut into triangle shaped chunks.

Heat two pans (one for the game and one for the onions) until smoking point, and add the dripping.

Roll the meat in seasoned flour and then seal in the dripping. In the other pan, fry off the onions until they are caramelised and then add the sealed game and kidneys, thyme and red wine. Deglaze for 2-3 minutes. Add the stocks and bring to the boil. Skim and cover with the lid and simmer until the game is tender but still in whole chunks.

Add the beer and Worcester sauce; skim the mixture again and simmer for another 10 minutes for it to reduce a little.

Check and adjust the seasoning and add optional herbs.

Pour into a pie dish and cover with puff pasty, brush with an egg or milk-wash and bake until golden.