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THE UNTRADITIONAL GAME PIE

CHEF’S STEP BY STEP

“Some game birds are more delicate than others and can get lost among the robust, comforting flavours of a traditional game pie, especially when it contains big flavours such as red wine, juniper, thyme or rosemary.

This pie gives those birds a chance to sing a little louder, and it’s the perfect gentle start to the emerging game season. The sauce is one of my favourites and is based purely on concentrating flavour using the poaching stock from cooking the birds, which adds layers of complexity.”

PHOTOGRAPHS STUART WEST FOOD STYLING LOTTIE COVELL STYLING VICTORIA ELDRIDGE

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About Delicious Magazine

Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.
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