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The starter, Regional

Game and mushroom pie

Game and mushroom pie is a hearty starter for 6 people, wrapped in a double layer of golden shortcrust pastry. It takes about 1 hour of active work spread over two days, the slow cooked filling is made the day before and the pie is assembled the day of. It's moderately difficult, costs about €4.60 per person, and the key is letting the filling cool completely before assembly.

A golden pie that cracks under the knife and reveals tender game with mushrooms, the perfect centerpiece for your autumn table.

Game and mushroom pie
For
6 people
Work
1 h
Total time
4 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€4.60
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Under its crisp golden crust, this pie hides tender game that has simmered slowly with red wine and juniper berries, along with mushrooms sautéed separately so they keep their bite. The mix of onions, bacon and aromatics creates a dense, fragrant filling typical of autumn and winter hunting dishes.

This is a starter that sets the scene for a family meal or a dinner with friends once the warm months are behind you. It pairs well with a simple main course afterward, poultry or fish, so this generous, slightly ceremonial first course gets all the attention.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 1 h 50
  2. The same day 1 step, 20 min
  3. Before the guests arrive 1 step, 45 min
  4. When it's time to serve 1 step

The day before, simmer the game with the bacon, onions and red wine, add the mushrooms at the end of cooking, then let it cool overnight. The day of, assemble the pie with the cold filling. Just before guests arrive, brush it with egg wash and bake for 45 minutes. At serving time, let it rest five minutes, then slice it and serve with a tangy salad on the side.

The ingredients

6 people

Butcher

  • Game meat for stewing (venison, wild boar or roe deer) 700 g
  • Bacon lardons 100 g

Fruits and vegetables

  • White mushrooms 400 g
  • Onions 2
  • Thyme 4 sprigs

Pantry

  • Red wine 25 cl
  • Flouroften in the pantry 1 tbsp
  • Bay leavesoften in the pantry 2
  • Juniper berriesoften in the pantry 4
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shortcrust pastry 2
  • Egg 1

Allergens Gluten, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brown the diced game with the bacon and onions, dust with flour, deglaze with the red wine, add the thyme, bay leaves and juniper berries, then let it simmer covered. 1 h 40

    Sear the meat in two batches, crowding the pan makes it steam instead of browning.

  2. Add the pan-fried mushrooms near the end of cooking, remove the bay leaves and let the filling cool overnight. 10 min

    Sauté the mushrooms separately over high heat so they don't release water into the pie.

The same dayDuring the day, whenever you get a moment.

  1. Line a pie dish with one sheet of pastry, mound the cold filling in the center, cover with the second sheet, seal the edges and cut a small hole in the center. 20 min

    Insert a small roll of parchment paper in the hole, steam escapes without the pastry splitting.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Brush the pastry with beaten egg yolk and bake at 190°C until deeply golden and glossy. 45 min

    Brush with egg wash a second time halfway through baking for a deeper color.

When it's time to serveThe final touches, right in front of your guests.

  1. Let the pie rest for five minutes before slicing, served with a small tangy salad on the side.

    Cut with a serrated knife so the crust doesn't crumble.

Our tips to get it right

  • Ask your butcher for pre-diced game meat, it skips the trimming step and speeds up the day-before prep.
  • If the sauce is still too liquid at the end of simmering, remove the lid for the last fifteen minutes so it reduces and doesn't soak into the pastry.
  • Set the pie dish on a cold baking sheet before putting it in the oven, heat rises better from below and the bottom crust bakes through instead of staying pale.

The variations

  • Swap the game for beef bourguignon cuts if you can't find game meat, the texture stays very close.
  • For a meatless version, replace the game and bacon with mixed mushrooms and cooked lentils, keeping the red wine and aromatics.
  • To save time, cook the filling in a pressure cooker, the simmering time drops from 100 minutes to about 30.

What to serve it with

  • A tangy green salad on the side
  • A glass of red Burgundy wine
  • Celery root puree afterward

Storage

The pie keeps 2 to 3 days in the fridge, well covered. It freezes raw or baked for up to 2 months, reheat in the oven so the crust stays crisp, never in the microwave.

Questions about this recipe

Can you use puff pastry instead of shortcrust?

Yes, puff pastry makes the pie lighter and crispier, but it holds together less neatly when sliced. Shortcrust stays truer to the rustic style of this dish.

How do you know when the pie is fully baked?

The crust should be deeply golden and glossy on top and around the edges, with no pale patches. If it browns too fast, cover it loosely with foil for the last ten minutes.

Can you fully assemble the pie the day before, including the crust?

Yes, you can assemble the raw pie the day before and keep it in the fridge, then brush it with egg wash and bake it just before guests arrive. This avoids any pastry work on the day itself.

Which game meat should you choose if you're torn between deer, wild boar and roe deer?

Roe deer gives the finest texture, wild boar has a stronger flavor, and venison from deer falls in between. All three work very well in this long-simmered recipe.

Can a game and mushroom pie be made ahead?

Yes, it's even recommended. The recipe needs 1 h of work in total, split up like this, the day before, 2 steps, the same day, 1 step, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a game and mushroom pie?

Allow 4 h in total, including resting and cooking time, of which 1 h is actual work. The recipe is rated "medium".

How many calories are in a game and mushroom pie?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a game and mushroom pie cost?

About €4.60 per person, that's €27.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Remember to ask your guests about their allergies before putting your menu together.

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