How To Make The Perfect… Gamekeeper’s Pie

Name: How To Make The Perfect… Gamekeeper’s Pie
Ingredients: 1 Onion (peeled and diced); 35 grams Butter; a splash of Olive oil; 2 1/2 kg Venison shoulder (cut into three sections); 4 Pheasant legs ((or just thighs if possible)); 1 Rabbit (cut into 3 sections); 10 ml Red wine vinegar, plus an extra splash; 50 ml Red wine; 50 ml Cider; 20 ml Port; 1 Carrot (peeled and cut in half lengthways); 1 Leek (whole but green parts removed); a small bunch of Thyme (tied together); 300 ml Chicken stock; 400 grams Parsnips (peeled, cut in half lengthways and thinly sliced); 400 grams Maris Piper potatoes (or any other variety suitable for mashing) (peeled); 1 Large egg yolk (beaten)

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Celebrating great London food and the culinary philosophy of London’s leading airline to the USA - Delta -the airline’s lead chef Linton Hopkins

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Ingredients

1 Onion (peeled and diced)
35 grams Butter
a splash of Olive oil
2 1/2 kg Venison shoulder (cut into three sections)
4 Pheasant legs ((or just thighs if possible))
1 Rabbit (cut into 3 sections)
10 ml Red wine vinegar, plus an extra splash
50 ml Red wine
50 ml Cider
20 ml Port
1 Carrot (peeled and cut in half lengthways)
1 Leek (whole but green parts removed)
a small bunch of Thyme (tied together)
300 ml Chicken stock
400 grams Parsnips (peeled, cut in half lengthways and thinly sliced)
400 grams Maris Piper potatoes (or any other variety suitable for mashing) (peeled)
1 Large egg yolk (beaten)