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Yorkshire Recipes

Ingredients:
Ingredients for the filling
2 pheasant breasts
2 venison steaks
2 rabbit loins
Oil for frying
1/2 bottle of red wine
2 tablespoons of tomato puree
1 pint /600ml reduced stock
2 bay leaves
Small sprig of thyme
Small sprig of rosemary
3 shallots peeled and finely chopped
Pastry
480g/17oz plain flour
240g/9oz butter, cut into cubes
1 egg, beaten
Egg wash (one egg, beaten with a pinch of salt)
Salt and Pepper
Trout Fillets, New Potatoes
480g/17oz plain flour
240g/9oz butter, cut into cubes
1 egg, beaten
Egg wash (one egg, beaten with a pinch of salt)
Salt and Pepper
Wharfe Valley Dressing
2 pheasant breasts
2 venison steaks
2 rabbit loins
Oil for frying
1/2 bottle of red wine
2 tablespoons of tomato puree
1 pint /600ml reduced stock
2 bay leaves
Small sprig of thyme
Small sprig of rosemary
3 shallots peeled and finely chopped

Method
1. Pastry method: Place flour and butter in a bowl and rub the butter into the flour to form a sandy consistency
1. Pastry method: Place flour and butter in a bowl and rub the butter into the flour to form a sandy consistency
2. Add the beaten egg to this and mix in with the salt and pepper
2. Add the beaten egg to this and mix in with the salt and pepper
3. Allow the pastry to rest in a frdige covered in covered in cling film half an hour
3. Allow the pastry to rest in a frdige covered in covered in cling film half an hour
4. Roll out the pastry thinly and use to line the pie dish, reserving some pastry for the top of the pie
4. Roll out the pastry thinly and use to line the pie dish, reserving some pastry for the top of the pie
5. Method for the filling: Chop the pheasant, rabbit and vension into chunks
5. Method for the filling: Chop the pheasant, rabbit and vension into chunks
6. Place the chopped game into a hot frying pan with some oil and seal the meat until golden in colour. Then add the chopped shallot and tomato puree and cook until the shallots are soft (approximately 10 minutes)
6. Place the chopped game into a hot frying pan with some oil and seal the meat until golden in colour. Then add the chopped shallot and tomato puree and cook until the shallots are soft (approximately 10 minutes)
7. Add the red wine, chopped thyme and rosemary leaves and reduce by half. Add the game stock and repeat the process, slowly simmering the sauce to reduce to a thick rich jus
7. Add the red wine, chopped thyme and rosemary leaves and reduce by half. Add the game stock and repeat the process, slowly simmering the sauce to reduce to a thick rich jus
8. Cool the mixture, and then place in the fridge for about an hour
8. Cool the mixture, and then place in the fridge for about an hour
9. Ensure that the mix is fully chilled, then place in the centre of the lined pie dish, egg wash the edge of the pastry. Cover the pie with the remaining rolled out pastry, trim off any excess from around the edges and egg wash the top
9. Ensure that the mix is fully chilled, then place in the centre of the lined pie dish, egg wash the edge of the pastry. Cover the pie with the remaining rolled out pastry, trim off any excess from around the edges and egg wash the top
10. Bake the pie in a hot oven 180�C for approximately 30-40 minutes until cooked and serve piping hot with some creamy mashed potato and vegetables
10. Bake the pie in a hot oven 180�C for approximately 30-40 minutes until cooked and serve piping hot with some creamy mashed potato and vegetables

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