Treat yourself to the delicious flavors of our delicious game pie with cranberries and chestnuts! This exquisite dish combines tender pieces of juicy pork with the tartness of cranberries and the nutty undertones of chestnuts, creating a truly sensational culinary masterpiece. Perfectly seasoned and baked to perfection, every bite is an explosion of rich and satisfying flavors. However, please note that this recipe contains pork and is intended for non-Muslims. So gather your ingredients and get ready to impress your guests with this irresistible game pie!
- 200g fresh or frozen cranberries
- 50g golden powdered sugar
- 800 g mixed boneless game, e.g. B. rabbit, venison, wild boar, pheasant, partridge or pigeon, finely chopped
- 300g pork belly, chopped (ask your butcher or chop in a food processor)
- 200g smoked bacon
- 150g cooked chestnuts, roughly chopped
- ½ tsp ground mace
- 2 large pinches of ground nutmeg
- small bunch of sage, finely chopped
- 1 tsp chopped thyme
- 1 tsp ground white pepper
- 200g lard, diced, plus some for greasing
- 575g flour
- 1 egg, beaten
- 4 sheets of gelatin
- 300 ml chicken broth
- First, prepare a cranberry sauce for the center of the cake. Put 150 g cranberries and sugar in a saucepan, add 1 tbsp water and bring to the boil. Simmer for 4-5 minutes until the cranberries are soft and a glossy sauce forms. Allow to cool completely.
- Combine remaining filling ingredients (including remaining cranberries) in a large bowl and season well.
- When you’re ready to make the dough, boil the kettle and grease a 20cm deep loose-bottomed cake tin with a little lard.
- Place the flour in a bowl and season with 1 teaspoon of salt.
- Measure 220ml of hot water into a jug and add the lard. Stir until melted, then pour in the flour and stir with a wooden spoon to form a dough.
- It’s best to roll out the dough with a hot water crust while it’s still warm. So quickly take out a quarter of the dough, wrap it up and set it aside.
- On a floured surface, roll out the remaining dough to the thickness of a £1 coin.
- Fill your cake pan with the warm batter, leaving any excess paste over and pushing it into the corners. If it tears, patch it with the excess – this pastry is very forgiving, so you don’t need to be too gentle with it.
- Preheat the oven to 180°C/160°C fan/gas 4.
- Pour half of the filling into the bottom of the baking paper-lined tin, making sure there are no air pockets.
- Spread the cranberry sauce over the meat and then top with the remaining filling, creating a slightly domed shape in the center.
- Use scissors to cut off the excess dough to about 2 cm all around and then brush the inner edge with a little beaten egg.
- Unwrap the remaining dough and roll it out to the same thickness as before.
- Cut into wide strips and form a grid on the cake, intertwining the strips of dough closely under and over each other.
- Pinch the edges of the dough together, then roll the excess dough toward the center to create a neat edge.
- Brush the top of the cake with more egg.
- Cook in the oven for 45 minutes, then reduce the heat to 160°C/140°C fan/gas 3 and cook for a further 1 hour and 30 minutes.
- Allow to cool at room temperature, then refrigerate overnight or at least 4 hours.
- Soak the gelatine in cold water for 5 minutes, then remove and squeeze out the excess water.
- Heat the broth until almost boiling. Remove from heat and stir in the gelatine. Allow to cool to room temperature.
- Using a funnel, pour the broth into the cake through the holes in the rack. Pour in a little at a time, waiting a few seconds before each addition (you may not need all of the broth).
- Place in the fridge for another 2 hours to allow the jelly to set, then serve in wedges.
- Eat within 3 days.
Equipment and tools
- Food processor (optional)
- Large frying pan
- Large mixing bowl
- Cake Tin
- Cake weights (or dried beans/rice)
- rolling pin
- Pastry brush
- parchment paper
- baking tray
- Heat-resistant bowl
- measuring cup
- plastic wrap
Allergen warning: This recipe contains pork and gelatin, which may not be suitable for those with certain dietary restrictions or allergies. Please check ingredient labels and consult your doctor if you have any concerns.
Storage and leftovers
If there are any leftovers, store the venison pie in an airtight container in the refrigerator for up to 3 days. Be sure to reheat the cake thoroughly until it is piping hot before eating. This cake is also suitable for freezing. Wrap individual portions in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Health benefits of game cake with cranberries and chestnuts
The venison pie with cranberries and chestnuts is not only a delicious and enjoyable dish, but also offers several health benefits. The combination of game meat, cranberries, chestnuts and various spices creates a balanced and nutritious meal.
1. Lean protein source
The mixed boneless game used in this recipe, such as rabbit, venison, wild boar, pheasant, partridge or pigeon, provides a lean source of protein. Game meat is generally lower in fat and calories than traditional meats such as beef and pork. Protein is essential for muscle growth, muscle repair, and overall maintenance of body functions.
2. Nutrient-rich game meat
Including game meat in your diet will provide you with a range of essential nutrients. This meat is often high in iron, which helps produce red blood cells and transport oxygen. They also contain important minerals like zinc and selenium, which promote a healthy immune system and support proper enzymatic activity.
3. Antioxidant-rich cranberries
Adding fresh or frozen cranberries to the cake provides a boost of antioxidants. Cranberries are known for their high content of vitamin C, which supports immune function and collagen production for healthy skin. These berries also contain other beneficial compounds that may help prevent urinary tract infections and improve overall gut health.
4. Nutty and high-fiber chestnuts
Chestnuts, a key ingredient in this recipe, give the cake a nutty and savory flavor. Chestnuts are a good source of fiber, which promotes a healthy digestive system, regulates blood sugar levels, and helps with weight control. They are also low in fat and contain important minerals such as potassium, magnesium and folic acid.
5. Aromatic herbs and spices
The combination of herbs and spices, including sage, thyme, mace, nutmeg and ground white pepper, not only improves flavor but also offers potential health benefits. These herbs and spices contain various phytochemicals, antioxidants, and anti-inflammatory properties that can boost digestion, reduce oxidative stress, and support overall well-being.
6. Homemade gelatin from chicken broth
Using gelatin from chicken stock in the cake ensures the desired consistency and creates a wonderful texture. Gelatin is derived from collagen and is rich in amino acids such as glycine and proline, which are associated with improved joint and skin health, better sleep and improved digestion.
Overall, the venison pie with cranberries and chestnuts not only satisfies your taste buds but also offers a number of health benefits. From providing lean protein and essential nutrients to antioxidant-rich fruits and fiber-rich chestnuts, this cake is a nutritious addition to your meals. So treat yourself to this delicious dish and nourish your body at the same time!