European
European - British Gastropub Classics
Yorkshire Game Pie with Rich Port Gravy & Pickled Red Cabbage
Chef's Menu Description
An exquisite gourmet creation celebrating authentic culinary heritage, balanced spices, and fine artisanal technique.
Ingredients
- • 600g prime British meat or day-boat seafood
- • 600g Maris Piper potatoes, riced for velvety mash
- • 1 bottle dark British ale, cider, or Port wine
- • 100g smoked British pancetta or bacon lardons
- • Fresh garden thyme, rosemary, and sage
- • 50g farmhouse butter and 1 tbsp creamed horseradish
- • Rich double-concentrated beef bone stock
- • Sea salt and freshly cracked black peppercorns
Preparation Steps
1
Phase 1
Brown the seasoned meat thoroughly in foaming butter until a deep golden caramelised crust develops.
2
Phase 2
Pour in British ale or Port, scraping up every bit of savory caramelized pan fond.
3
Phase 3
Cover and braise gently on low heat or in oven until the meat becomes fork-tender.
4
Phase 4
Whip hot riced potatoes with butter, cream, and horseradish until smooth as silk.
5
Phase 5
Ladle rich meat and glossy gravy over the mash; crown with fresh herbs.