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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
steven neal
[email protected]This pie is a must-try for any fan of colonial cuisine.
Larycee Hoes
[email protected]I would recommend this recipe to anyone who loves a hearty and flavorful pie.
Geovanny Gomez
[email protected]This pie is a bit time-consuming to make, but it's definitely worth the effort.
Kebba Saidykhan
[email protected]I'm not a big fan of game meat, but I really enjoyed this pie. The flavors are well-balanced and the pastry crust is delicious.
Francis Mokwagbe
[email protected]This pie is a great way to use up leftover venison or pork.
Adeel Latif
[email protected]The pastry crust is perfect! It's flaky and golden brown, and it holds the filling together perfectly.
Bill McConnell
[email protected]I love the combination of venison and pork in this pie. It's a unique and flavorful dish that's sure to impress your guests.
Syed Aden
[email protected]This pie is a lot of work, but it's worth it! The end result is a delicious and hearty pie that's perfect for a special occasion.
Virginia Hulsey
[email protected]The flavors in this pie are amazing! The venison and pork are so tender and flavorful, and the herbs and spices really complement them well. The pastry crust is also flaky and buttery.
Joseph Okadie
[email protected]This pie was a hit at my dinner party! Everyone loved the unique flavor of the game meat, and the pastry crust was cooked to perfection. I will definitely be making this again.
Asrul Asrin
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of game meat, but I was pleasantly surprised! The venison and pork were both very tender and flavorful, and the herbs and spices balanced them out perfectly. The pastry crust was also
ferisha smith
[email protected]This Colonial Game Pie is a true taste of history! The flavors of the venison, pork, and herbs come together perfectly, and the pastry crust is flaky and golden brown. I highly recommend this recipe to anyone who loves a hearty and flavorful pie.