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20 Minutes to Making Appetizing Flying Game, Bacon, Leek, Shallot & Mushroom Pie

Flying Game, Bacon, Leek, Shallot & Mushroom Pie is the nomero uno that appears to most people’s thought when it comes to a comfort meal. Today, we are going to provide you instructions on serving a delicious Flying Game, Bacon, Leek, Shallot & Mushroom Pie.

Flying Game, Bacon, Leek, Shallot & Mushroom Pie

We hope you got benefit from reading it, now let’s go back to flying game, bacon, leek, shallot & mushroom pie recipe. To cook flying game, bacon, leek, shallot & mushroom pie you need 18 ingredients and 11 steps. Here is how you achieve that.

First of all, below are the ingridients that you should ready to serve Flying Game, Bacon, Leek, Shallot & Mushroom Pie:

  1. Prepare 2 tbsp of vegetable oil.
  2. Get 150 g of bacon, without rind and in small pieces.
  3. Provide 2 of leeks, sliced.
  4. Take 3 of banana shallots, sliced.
  5. You need 3 of carrots, halved longitudinally then halved.
  6. Provide 3 cloves of garlic, sliced thinly.
  7. You need 150 g of chestnut mushrooms, sliced.
  8. You need 2 tbsp of plain flour plus small quantity for dusting pastry.
  9. Prepare 300 ml of dry white wine.
  10. Get 500 ml of chicken stock.
  11. You need 1 tbsp of red currant jelly.
  12. Provide 2 tbsp of crème fraîche.
  13. Prepare of Salt.
  14. Take of Ground black pepper.
  15. Prepare 1 kg of mixed flying game.
  16. Take 1 tbsp of Dijon mustard.
  17. You need 1 tbsp of Mirin.
  18. Use 2 of x 500 g JusRol shortcrust pastry.

After preparing the ingridients, now we are set to make our yummy Flying Game, Bacon, Leek, Shallot & Mushroom Pie:

  1. Heat 1 tbsp of oil in a casserole and gently fry the bacon for 2 minutes, stirring occasionally..
  2. Add remaining oil and fry the leeks, shallots, garlic and mushrooms for 4-5 minutes, stirring occasionally, until all softened but not burnt..
  3. Add the carrots and stir for 2 minutes..
  4. Quickly stir in the flour, the add the wine and fast-simmer to reduce by half, stirring frequently..
  5. Add the stock, stir well and stir in the red currant jelly and crème fraîche..
  6. Add the meat, stirring gently but thoroughly, bring to the boil, reduce to a simmer cover and cook for 35 minutes, stirring occasionally..
  7. Season, stir the mustard and Mirin in well and then remove from heat and leave to cool..
  8. Pre-heat the oven to Gas Mark 6 or electric equivalent (170C Circotherm). Lightly grease the pie dishes. Split each block into 1/3 and 2/3. Lightly flour your work table and roll each portion out as you need it to proceed..
  9. In each dish, lay a 2/3 portion of pastry. Apportion the meat, etc. equally between the dishes and reserve the cooking liquid coz it’ll make scrumptious gravy! Then lay a 1/3 portion on the top of each dish. Crimp the edges. Make three small incisions in the top of each pie to allow steam to escape. If you want to put one of the pies in the freezer for later, do not make these incisions. However, if the JusRol has already been frozen, then you must cook the pie before freezing..
  10. Cook the pies in the pre-heated oven for 40-45 minutes or until the pastry looks nicely cooked..
  11. Serve onto warmed plates with your choice of accompaniments..

Heritage varieties of onion, such as Florence, Roscoff and Tropea are now regularly name-checked on restaurant. Add the leeks, salt, pepper and crushed pepper flakes and toss well to coat. Remove the birds from the dish and keep warm. Return dish to the hob over a high heat. Succulent chunks of rabbit are stewed with bacon, shallots, red wine and herbs.

Recipe : Flying Game, Bacon, Leek, Shallot & Mushroom Pie

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