Gluten Free Game Pie
Indulge in the rustic charm of a *Gluten-Free Game Pie*, a hearty and flavorful dish that combines tender venison, rabbit meat, and streaky bacon with aromatic vegetables and fresh herbs, all enveloped in a flaky, gluten-free pastry crust. Perfectly thickened with a rich red wine and chicken stock gravy, this pie offers a satisfying depth of flavor in every bite. The gluten-free dough, made with all-purpose gluten-free flour and xanthan gum, ensures a crisp, golden shell without compromising texture or taste. Whether served as a centerpiece for a cozy family dinner or as an impressive dish for guests, this game pie is a showstopper that caters to gluten-free diets without sacrificing heartiness or tradition.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 4 tablespoons Cold water
- 300 grams Diced venison
- 200 grams Diced rabbit meat
- 100 grams Streaky bacon (diced)
- 1 medium Onion (finely chopped)
- 1 medium Carrot (diced)
- 1 stick Celery stick (diced)
- 150 grams Mushrooms (sliced)
- 150 milliliters Red wine
- 200 milliliters Chicken stock
- 1.5 tablespoons Cornstarch
- 1 teaspoon Fresh thyme (chopped)
- 1 leaf Bay leaf
- 1 large Egg (beaten, for glaze)
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
Prepare the pastry: In a large bowl, mix the gluten-free flour, xanthan gum, and salt. Add the cold cubed butter and rub it into the flour using your fingers until it resembles breadcrumbs.
Gradually add cold water, one tablespoon at a time, mixing with a fork until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the diced venison, rabbit, and bacon. Cook until browned on all sides, then remove from the pan and set aside.
In the same pan, add more olive oil if needed and sauté the chopped onion, carrot, celery, and mushrooms until soft, about 5 minutes.
Return the browned meats to the pan. Stir in the thyme and add the bay leaf, red wine, and chicken stock. Bring to a simmer, reduce the heat, and let it cook gently for 30 minutes.
Mix the cornstarch with a small amount of cold water to create a slurry, then stir it into the simmering mixture to thicken the gravy. Remove from heat and let cool slightly.
Remove the pastry dough from the refrigerator. Roll out two-thirds of the dough on a floured surface and use it to line a 20 cm (8-inch) pie dish.
Fill the pastry-lined dish with the cooled meat and vegetable filling, removing the bay leaf.
Roll out the remaining dough to create the pie lid. Place it over the filling and press the edges to seal. Trim any excess pastry and crimp the edges decoratively with a fork.
Brush the top of the pie with the beaten egg to create a glaze. Cut a few small slits in the lid to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and cooked through.
Allow the pie to cool for 10 minutes before serving. Enjoy your rich, hearty gluten-free game pie!
Nutrition Facts
Calories |
4212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 308.0 g | 112% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 15.2 g | ||
| Protein | 206.0 g | 412% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 251 mg | 19% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3467 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
