A classic dish created by Jason Rowlands a long standing friend and chef, this dish hasks back to our pub days and is still a firm favourite for winter warmers. Although not fishy it is very British and incredible sustainable when sourced correctly.
The British game season runs from August to February, it is a period when various wild game animals such as pheasant, partridge, grouse, and deer are legally hunted. The season is regulated to ensure sustainability, protecting wildlife populations by allowing culling only during specific times when it won’t disrupt breeding or population recovery. Game meat is considered more sustainable than factory-farmed herds because these animals live in the wild, feeding naturally without human intervention or artificial feeds. Additionally, responsible game management promotes biodiversity and the health of natural habitats. Game is only in season during autumn and winter because that’s when the animals are at their peak and actually need to be culled due to lack of Apex predators, having matured over the summer, providing better quality meat. This careful timing aligns with the traditional rhythms of the countryside, balancing ecological preservation with our heritage.
Serves:4
Cooks in: 90 minutes
Difficulty: HARD
Ingredients
For the Filling:
400g hare, deboned and diced
400g pheasant, deboned and diced
400g venison, diced
2 tablespoons (30 ml) vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
200g mushrooms, sliced
150ml red wine
250ml chicken
200g blackberry jam
2 teaspoons (10 g) dried thyme
1 teaspoon (5 g) dried rosemary
Salt and pepper to taste
For the Crumble Topping:
200g plain flour
100g unsalted butter, chilled and diced
100g rolled oats
50g grated cheese (parmesan)
1 teaspoon (5 g) salt
1 teaspoon (5g) pink peppercorns
1 teaspoon (5 g) sugar (optional, to balance flavours)
Process
Prepare the Filling:
Heat the vegetable oil over medium heat in a large skillet or frying pan.
Add the chopped onion and garlic, cooking until softened (about 5 minutes).
Add the diced carrots, celery, and mushrooms, cooking for another 5-7 minutes until the vegetables are tender.
Increase the heat to high, then add the diced hare, pheasant, and venison. Cook until browned (about 8-10 minutes).
Pour in the red wine, scraping the bottom of the pan to deglaze it. Let it simmer for about 5 minutes until the wine has reduced slightly.
Add the chicken or game stock, thyme, rosemary, salt, and pepper. Bring to a gentle simmer, and cook for about 15 minutes, stirring occasionally. Adjust seasoning as needed.
Prepare the Crumble Topping:
In a mixing bowl, combine the plain flour, salt, and sugar (if using). Add the chilled, diced butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Stir in the rolled oats and grated cheese until evenly mixed.
Assemble the Dish:
Preheat your oven to 180°C (356°F).
Transfer the filling to a baking dish, spreading it out evenly.
Sprinkle the crumble topping over the filling, ensuring it covers the mixture well.
Place the baking dish in the oven and bake for 25-30 minutes until the topping is golden brown and crispy.
Remove from the oven and let it cool for a few minutes before serving.
