The Lodge Bar's Gunner's Game Pie | Rodd & Gunn

THE LODGE BAR’S GUNNER’S GAME PIE

9th May 2020
Whilst perched at The Lodge Bar by Rodd & Gunn and reviewing our dining menu, you will be drawn to one of our staples, the Gunner’s Game Pie. Our house-made flaky pastry, concealing a rich and decadent filling built around game meats is perfectly suited to a glass of Central Otago Pinot Noir.

As we cannot get there during these times, we thought we’d showcase the best way to prepare this at home...

The Gunner’s Game Pie is made with a mixture of venison, rabbit and hare meats that are ground in-house. These can be substituted for beef, veal, lamb or pork should you not have access the game meats. At The Lodge Bar we utilise specially shaped moulds for the pie, therefore we have also amended the method to be cooked in a single large dish.

Yields 1 large pie

THE LODGE BAR’S GUNNER’S GAME PIE

INGREDIENTS

 

Puff Pastry
250gr all purpose flour
250gr bread flour
500gr unsalted cubed butter (chilled)
250ml cold water
1 tsp salt

Pie Mix
350gr ground venison
100gr ground rabbit
60gr ground hare
Half a brown onion, diced
3 garlic cloves, sliced thinly
400ml beef stock
5 sprigs of thyme
5 sprigs of rosemary
40gr corn starch
100ml water
¼ cup chopped chives
¼ cup chopped parsley
20ml sherry vinegar
Salt and pepper to season


THE LODGE BAR’S GUNNER’S GAME PIE

METHOD

 

Preheat oven to 220c

Combine flours, salt and butter and mix until the butter is slightly melted, but with small pieces still visible. Add water and mix until it is just combined. Roll out on a floured surface to a rectangle and fold into thirds. Rest for 30 min, roll out and repeat folding again. Repeat this process once more until you have rolled out and rested three times. Roll out the pastry dough into the shape of your oven dish and chill until required.

Season the ground meats with salt and pepper then brown off in a fry pan. Remove from pan and set aside. Then cook the onion, garlic, thyme and rosemary until onions are golden. Remove herb sprigs and add in browned game meats along with the beef stock and vinegar and reduce by half. Check and adjust seasoning.

Hydrate corn starch in the water and add to mix. Bring to a simmer to activate the thickening agent in the corn starch. Remove from heat and allow to cool, once below 50c add in chives and parsley.

Place pie mix in a large oven proof dish then cover with the pastry dough. Brush with an egg wash and bake for 18-20 mins at 220c until the pastry is golden and flaky.



PERFECT

PAIRING

 

Our decadent pie is perfectly paired with a light and silky pinot noir for balance. Cameron Douglas – the man behind The Lodge Bar’s outstanding wine list – has a few favourites:

CENTRAL OTAGO
1. TWO PADDOCKS ‘THE FUSILIER’ PINOT NOIR
The Fusilier Pinot Noir is almost perfect, with depth and contrast right through to its rich blue core. The sensual touch of early morning light embodied in a glass.

CENTRAL OTAGO
2. MISHA’S IMPROMPTU PINOT NOIR
Aromatic fruit and spice combine with a fine oak to create a delicate wine with an elegant finish.

MARLBOROUGH
3. TE WHARE RA PINOT NOIR
The Te Whare Ra Pinot Noir encapsulates the image of home, always in the sun, a wine with great harmony, youthful textures and a heart of gold.


 

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