Game Pie

== Description ==
For this recipe choose older birds or woodpigeons, rather than young roasting game. 
== Ingredients ==
* 2-4 Game birds - according to size (pheasant, grouse, partridge, woodpigeon)
* 1 bouquet garni
* stock or water
* 1 large onion, chopped,
* 250 g (9 oz) mushrooms, sliced
* 60 g (2 oz) butter
* 1 rounded tablespoon plain flour
* 6 – 8 rashers bacon (optional), 
* 3 – 4 Hard-boiled eggs, quartered
* salt
* pepper
* parsley
* Puff or shortcrust pastry
* Beaten egg for glazing
== Directions ==
# Put the birds into a pan with the bouquet garni and cover with stock or water plus salt and pepper. 
# Simmer, covered, until the meat begins to part from the bone, and can be cut away from the carcass in good-sized pieces. Arrange them in a pie dish. 
# Brown the onion and mushrooms lightly in the butter - they should be golden rather than deep brown. Stir in the flour, and enough stock to make a rich, fairly thick but not gluey sauce. 
# Simmer while you cut the rashers into convenient-sized pieces for small rolls: these should be lightly grilled, then arranged round the meat, along with the pieces of hard-boiled egg. 
# Season with salt, pepper and chopped parsley. Pour over the onion and mushroom sauce which should come to within half an inch of the top of the pie dish. 
# Cover with puff or shortcrust pastry in the usual way (puff pastry is traditionally used, but many people prefer a good shortcrust with meat).
# Brush over with beaten egg and bake for 30 minutes at 220°C / 425°F / Gas mark 7.
# The heat may be lowered once the pastry has risen well (puff) and is nicely browned (puff and shortcrust).
Category:Bacon Recipes
Category:English Meat Dishes
Category:Game bird Recipes
Category:Hard-boiled egg Recipes
Category:Mushroom Recipes
Category:Puff pastry Recipes
Category:Savory pie Recipes