“A journey of a thousand miles begins with a single step”.
Very recently humans managed to land a satellite on a comet. An utterly incredible achievement. Yes, I know I’m a little out of date, like reading a dentists’ waiting room magazine, but it’s pertinent so bear with me.
It launched in 2004 and was sent around the sun to gather speed. It headed back to the Earth then was slung, using nothing but gravity, all the way to Mars, at which point it was flung back to the Earth again before heading off into outer space to meet with a city-sized ball of ice and rock. Both parties were, and still are, moving at tens of thousands of miles an hour. It really is truly remarkable. A tribute to the ingenuity and perseverance of humankind.
Much like my three-day game pie really. An epic voyage of culinary fortitude and grit, albeit moving a lot more slowly. Three long and tiring days passed before we could sample this gem.
I take no credit for this recipe, it’s (fairly) regularly on the menu at a favourite restaurant of mine, the Broad Chare near the river in Newcastle. Well worth a visit if you’re passing, but you probably need to book. We managed a night out a little while back and ordered it from the specials. “For 2/3” it said. Presumably a week as it turned out, but man it was good. Incredibly rich with superb crispy pastry.
Of course I had to try it and whilst, predictably not quite as good at the ‘original’, was pretty darn good all the same.
Game Pie (Courtesy of the Broad Chare)
Day one: marinade in an obscenely good bottle of red wine. I used Malbec. I didn’t marinade the vegetables though, maybe that was my downfall.
Day two: Fry the game meat, add the wine, vegtables and simmer for a few hours in the wine, cool and leave in the fridge overnight. Taste and season accordingly at this point.
Day three: Spoon into a generous pie dish, cover with puff pastry (I bought it, I’m not a masochist), brush with egg wash and bake until golden. Serve with some mashed carrot and swede.
That looks delicious and lovely golden pastry 😉
Good things come to those that wait MD…..
Awesome pie Phil. You know I like a good pie. Love this.
Cheers Conor, I wish I could claim ownership of the recipe. Those fellas at the Broad Chare know their stuff. One of the few times I’ve been happy to empty a decent bottle of red into a cooking pot. It normally breaks my heart…
Always a conflict. It really looks lovely.
This sounds amazing and I was just going to say that ‘good things come to those who wait’!
Thanks Angelina. Its realy worth trying if you have the time or inclination. Great with some mildly pickled red cabbage too.
Looks great and I empathise with the wine situation – I always reserve a glass to make sure its good enough quality.
Well, to be honest, I did do that myself – I feel better if I’ve managed to at least taste it. I may have a problem….
Its only a problem if the kids say ‘Daddy always has a glass of wine in his hand at a parent evening at school
I adore pastry. Yours looks amazing, love the idea of marinating the meat in drinkable wine (as opposed to ‘cooking wine’, that’s a bugbear of mine!). Looks so insanely good, particularly with that gorgeous golden crust. As for the other facts? Hm. Definitely a tribute to perseverence… though I think I’d rather spend my time making three-day-pies than attempting to rocketship off the planet (is that bad?)
Thanks very much Laura, a good egg wash is the key.Glad you agree on the wine, even though it’s traumatic.
I think I’ll stick to pies too – it’s not rocket science after all 😉
My first thought was “3 days? Are you kidding me?” Then I read the post and saw the finished dish. 3 days isn’t so long after all. This a great recipe, Thanks for sharing it with us.
Yes John a pie-making process to test a man’s resolve and fortitude, but worth the effort. You’re welcome though – thanks John.
Looks amazing 🙂
Thanks very much. It all stems from a great recipe….