Hot game pie
Ingredients
- 2 pheasants about 800g each
- olive or sunflower oil
- sprigs fresh thyme and rosemary
- 2 bay leaves
- 1 carrot chopped
- 1medium onion chopped
- 200ml red wine
- 1 tbsp tomato purée
- 1small celeriac about 600g, peeled and chopped into large chunks
- 50g butter
- bunch rosemary thyme and parsley
- 3 venison sausages
- oil for frying
- 100g pancetta skinned and cut in small cubes or use bacon lardons
- 125g shallot or baby onions
- 150g mixture cleaned mushroom (try shiitakes, ceps and chestnuts)
- 200g young parsnip peeled and cut into 6cm sticks
- 2 tsp clear honey
- 2 tsp grain mustard
- 250-300g puff pastry thawed if frozen
- 2 egg yolks
- sprigs of thyme and sea salt, to decorate
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