Mary Berry's game pie
Pheasant, guinea fowl, partridge or venison can all be used in Mary Berry’s traditional game pie recipe.
Ingredients
- 2 tbsp olive oil
- 1.4kg (3lb 2oz) game meat, such as pheasant, guinea fowl, partridge, or venison, cut into 4cm (11⁄2in) cubes
- Salt and freshly ground black pepper
- 3 large onions, chopped
- 60g (2oz) plain flour
- 300ml (10fl oz) red wine
- 1.2 litres (2 pints) chicken or game stock
- 2 tbsp Worcestershire sauce
- A little gravy browning
- Optional 10 pickled walnuts from a jar, quartered
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