COLONIAL GAME PIE (KING'S ARMS TAVERN)
Here's one for the Wild Thang group, for those of you who like cooking wild game. This came from the Colonial Williamsburg Cookbook, published 1975. A collection of recipes served in the taverns and inns of Colonial Williamsburg, Virginia. Like all older cooking methods, this one takes some time. The photo is just to show you...
Provided by Susan Feliciano
Categories Savory Pies
Time 3h5m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400 degrees. Salt the cavity of the duck and place it on a rack in a shallow roasting pan, breast side up. Bake for 30 minutes at 400, reduce the heat to 325, and bake until the duck tests done.
- 2. Simmer the rabbit in a small amount of water for 60 minutes or until tender.
- 3. Cut the venison into large cubes and saute in the vegetable oil in a large skillet until well browned, stirring and turning as necessary. Remove the venison and drain the oil from the skillet.
- 4. Add the port wine to the skillet and boil for 2-3 minutes, scraping up any brown particles. Return the venison to the skillet and add the Brown Sauce. Simmer for 45-60 minutes, or until the venison is tender.
- 5. Cut the duck and rabbit meat in medium-sized pieces, and place in the skillet with the venison to keep warm. Season with the Worcestershire sauce, garlic, pepper, and currant jelly.
- 6. Saute the mushrooms in the butter until lightly browned. Fry the bacon until crisp, and drain. Heat the onions and drain.
- 7. Divide the game mixture into individual greased casserole dishes and garnish the top of each with mushrooms, bacon, and onions. Cover each dish with the pastry crust, trim the edges, and prick the tops to allow the steam to escape.
- 8. Beat the egg lightly with the milk to make an egg wash and brush the tops of the pastry with the mixture. Bake in a 350-degree oven for 20-25 minutes or until the crust is golden brown. Serve piping hot.
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M.AHMAD
[email protected]This Colonial Game Pie is a must-try for any fan of history or cooking.
Sumama Ktk
[email protected]I would recommend this recipe to anyone who loves game meat.
Christabel Ndufor
[email protected]This pie is perfect for a special occasion.
Arham Shah
[email protected]I've never made a game pie before but this recipe made it seem easy.
Bishal Bajgai
[email protected]I'm a beginner cook and this recipe was easy to follow.
Muslim Trakhil
[email protected]The crust was a bit dry but the filling was delicious.
Devika Love
[email protected]I had some trouble finding venison and pheasant so I used beef and chicken instead. The pie still turned out great!
Abebe Taye
[email protected]The pie was a bit too gamey for my taste but my husband loved it.
Jesse Wolf
[email protected]This recipe is a keeper! I'll definitely be making it again.
Themba m Maswanganhyi
[email protected]I'm not a big fan of game meat but this pie was surprisingly good. The flavors were well-balanced and the meat was cooked perfectly.
Ehtasham khan
[email protected]Great recipe! The pie was easy to make and tasted amazing.
Raphael Michael
[email protected]I followed the recipe exactly and the pie turned out perfect. My family loved it!
jieqiang luo
[email protected]This pie was delicious! I especially loved the combination of venison and pheasant.
Osinachi Chigaemezu
[email protected]I've tried many game pie recipes but this one is by far the best. The meat was tender and juicy, and the crust was flaky and golden brown.
Ateeq Leghari
[email protected]This Colonial Game Pie was a hit at my dinner party! The flavors were incredible and the presentation was stunning.