Hairy Bikers Game Pie Recipe

This rich, flaky Hairy Bikers Game Pie Recipe is made with tender venison, mixed game, and smoked bacon, all ready in around 2 hours and 30 minutes. The real hero moment comes when you slice through the golden puff pastry lid to reveal the dark, glossy gravy bubbling underneath. I find this dish captures everything comforting about British cooking without being overly complicated.

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Why This Classic Works

I have made many pies, but this version stands out because it balances the strong, iron-rich flavour of venison with lighter game meat like pheasant or partridge. The secret weapon here is the redcurrant jelly; it adds just enough sweetness to the gravy to cut through the richness of the meat, preventing the pie from feeling too heavy.

One mistake I used to make was rushing the initial browning of the meat. In this recipe, taking the time to get a deep, dark colour on the game chunks before adding the liquid makes the difference between a grey, watery stew and a proper, restaurant-quality filling.

Hairy Bikers Game Pie Recipe Ingredients

• 200g braising venison, diced
• 350g mixed game meat (pheasant, partridge, or rabbit), diced
• 100g smoked bacon, diced
• 2 large onions, sliced
• 10 chestnut mushrooms, sliced
• 1 tbsp plain flour
• 1 tbsp redcurrant jelly
• 200ml red wine
• 300ml chicken or beef stock
• 2 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 packet (approx. 320g) ready-rolled puff pastry
• 1 egg, beaten (for glazing)
• 1 tbsp vegetable oil
• Salt and black pepper

How To Make Hairy Bikers Game Pie Recipe

1. Brown the Meat: Heat the oil in a large casserole dish or deep pan over high heat. Season the venison and game meat generously with salt and pepper. Fry the meat in batches until deeply browned on all sides, then remove with a slotted spoon and set aside.
2. Cook the Base: In the same pan, add the diced bacon and sliced onions. Fry gently for about 5-8 minutes until the bacon fat has rendered and the onions are soft and golden. Add the mushrooms and cook for another 2 minutes.
3. Simmer the Filling: Sprinkle the flour over the onion mixture and stir for 1 minute. Pour in the red wine, stock, Worcestershire sauce, and redcurrant jelly. Return the browned meat to the pan along with the thyme and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 15 minutes until the meat is tender.
4. Cool and Assemble: Remove the thyme sprigs and bay leaves. Transfer the filling to a pie dish (approx. 25cm) and let it cool completely—this stops the pastry from melting before it bakes. Preheat your oven to 180°C (160°C fan) / Gas Mark 4.
5. Bake the Pie: Unroll the puff pastry and drape it over the pie dish. Trim the edges and crimp with a fork to seal. Brush the top generously with the beaten egg and cut a small slit in the centre for steam to escape. Bake for 30-35 minutes until the pastry is risen and golden brown.

Recipe Tips

• Cool the filling: Never put puff pastry on top of hot stew. The heat will melt the butter in the pastry layers before they hit the oven, resulting in a greasy, flat lid instead of a crisp, flaky one.
• Don’t chop too small: Keep your game meat in substantial 2-3cm chunks. If you dice them too small, they will break down completely during the long simmer and lose their texture.
• Check the seasoning: Game meat can take a lot of black pepper. Taste your gravy just before you put the pastry on; it should be robust and slightly salty to balance the blandness of the pastry.

What To Serve With Game Pie

A rich pie like this needs a side that can soak up the gravy. Creamy mashed potatoes are the traditional choice, perhaps with a little wholegrain mustard stirred in. For vegetables, braised red cabbage with apple is excellent as its acidity cuts through the rich game, or simply steamed tenderstem broccoli for freshness.

How To Store

Leftovers can be stored in the fridge for up to 3 days. Reheat individual portions in the oven at 180°C for 15-20 minutes to crisp up the pastry again; microwaves will make the lid soggy. You can also freeze the cooked pie for up to 3 months.

FAQs

What is ‘mixed game’?
Supermarkets often sell ‘diced game mix’ which usually contains venison, pheasant, partridge, and sometimes rabbit. If you can’t find a mix, you can use equal parts venison and pheasant, or even just venison.

Can I use shortcrust pastry instead?
Yes, if you prefer a traditional pie crust, shortcrust works well. However, the Hairy Bikers’ style often favours puff pastry for a lighter, more ‘pot pie’ finish that contrasts well with the dense meat filling.

Do I need to marinate the meat?
Not for this recipe. The long simmer in red wine and stock provides enough flavour infusion. However, if your game is very wild and strong, soaking it in milk or wine overnight can mellow the flavour.

Nutrition

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 680mg
• Total Carbohydrate: 36g
• Protein: 34g

Try More Recipes:

• Hairy Bikers American Chicken Wings Recipe
• Hairy Bikers Chicken Enchiladas Recipe
• Hairy Bikers Beef Enchiladas Recipe