Glorious Game Pie

Gemma Youlden, Head Chef at The Volunteer Inn in Ottery St Mary

Gemma Youlden, Head Chef at The Volunteer Inn in Ottery St Mary



  • 375g of soft butter
  • 750g plain flour
  • A touch of warm water


  • 2 red onions
  • 1 tablespoon of garlic
  • 8 juniper berries
  • One bay leaf
  • 2kg Curtis Pitts Deer Services Wild Game Pie Mix 
  • Salt and pepper to taste
  • 300ml of red wine
  • 300ml port
  • Water to cover the meat


  1. Rub the soften butter in to the plain flour until it resembles breadcrumbs then gradually introduce the warm water until a smooth combine mixture is formed.
  2. Kneed the pastry on a clean work surface and let rest.
  3. Whilst the pasty is resting begin on the glorious game pie mix .
  4. Sauté of 2 red onions in and add a touch of garlic.
  5. Once sautéed off add red wine, water, juniper berries and bay leaf.
  6. Leave the game pie mix to simmer for a few hours.
  7. Once the meat is beautiful and tender mix a gravy thicker (or a little flour) with port and and to the mix.
  8. Roll the pastry out in the pie tin and bake blind.
  9. Once baked add the game pie filling and roll out the top of the pie.
  10. Crimp the edges and egg wash.
  11. Heat the oven to 200C/180C Fan/Gas 6.
  12. Bake for 20 minutes and then reduce the heat to 180C/160C Fan/Gas 4 for 30 minutes until the pastry is golden and risen and the filling is piping hot.
  13. Once cooked let the pie cool down and cut in to slices and serve.