METHOD

GAME FILLING

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1. Sear game meat in a deep pan with vegetable oil on a high heat until nicely coloured.

2. Dice onion, carrot, celery into approx 1cm cubes and add to the game meat for a further 5 minutes, then turn down to a medium heat.

3. Add plain flour and stir for about 2 minutes to make a roux.

4. Add the wine to deglaze the pan, stirring until the wine is reduced to half.

5. Add tomato puree, rosemary, redcurrant jelly, bay leaves and stock along with 2 litres of water.

6. Cook for about 90-120 minutes until the meat is tender.

7. once tender, turn the heat up and reduce the stock to a thick gravy consistency.

8. Leave to cool.

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PASTRY

1. In a large mixing bowl, combine the dry ingredients.

2. Slowly pour in the cold water and stir until all combined.

3. Allow the dough to rest for 10 minutes.

4. While resting, grease pudding basins with a little vegetable oil. Use a paper towel to wipe away any excess oil then dust with plain flour to create a non-stick layer. Knock out any excess flour.

5. Roll out the pastry into 5 large circles and push into the basins. Make sure it touches the bottom of the basins and leave enough pastry to overlap and seal the filling in.

6. Add filling just over half way and then fold the pastry over until filling is sealed in.

7. Cut off any excess pastry.

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COOKING

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1. In a large deep baking tray, place a cooling rack, or a smaller baking tray upside down inside it. 

2. Add water until it reaches the top of the cooling rack/ smaller tray then place pudding basins in the tray.

3. Cover the tray with foil and place in the oven at 180 degrees for 2-2 and half hours.

4. Check water level every 30 minutes to make sure all the water doesn't evaporate.

5. Once cooked, while hot tip basins out onto a tray or large plate.