RECIPE: Game of Thrones-inspired Game Pie

By Stephanie Nuzzo August 9, 2017
Game of Thrones HBO

All men must dine.

Game of Thrones fanatics, listen up, because we have some exciting news: if you’ve ever dreamt of immersing yourself in the complete GOT experience you’re about to get one step closer!

The team at Gourmet Traveller have come up with a collection of Game of Thrones-inspired and seven hells, they look delicious. Here is one of our favourites from the selection. 

Game Pie:

Serves: 6 | Prep time: 1 hours | Cook time: 2 hours

Meat Pie Getty


1 shoulder of venison, boned and evenly diced 

2 each of saddles of rabbit and hare, diced (see note) 

1 carrot, chopped 1 small onion, chopped 

1 celery stalk, chopped 

2 garlic cloves 

2 sprigs thyme 

1 fresh bay leaf 

10 black peppercorns, crushed 

350 ml red wine 

350 ml ruby Port 

100 ml olive oil 1 litre veal stock 

200 gm smoked bacon, cut into lardons 

2 tbsp olive oil 

20 gm butter 

300 gm assorted wild mushrooms 

4 egg yolks, beaten together 

50 gm clarified butter   


250 gm unsalted butter, coarsely chopped 

400 gm plain flour 

1 egg yolk


1. Place venison, rabbit, hare, vegetables, herbs and peppercorns in a container that will fit in the fridge. Pour in red wine and Port, cover with a lid or plastic wrap and allow meat to marinate in refrigerator overnight.

2. Preheat oven to 160C. Drain off marinade and set liquid aside (discard vegetables). Seal meat in a hot pan with olive oil. When brown, transfer meat to a casserole or similar dish.

3. Meanwhile, pass marinade liquid through a fine cloth into a clean pan. Slowly bring to the boil, skimming off any scum. Reduce the marinade by two thirds. Add veal stock. Pour the meat sauce into the pan with the meat. Cover with a tight-fitting lid and cook slowly in the oven for 1½ hours until meat is soft and tender. Remove from oven and set aside.

4. Meanwhile, to make pastry, dissolve 8gm fine salt in 50ml cold water. Gently rub butter into flour to form a breadcrumb-like mixture, then add egg yolk and salted water. Mix to form a dough. Cover in plastic wrap and chill for at least 1 hour in the refrigerator before using. Roll dough out to 6mm thick and refrigerate until required. 

Meanwhile, fry bacon lardons in oil until golden in colour, add butter and wild mushrooms and season to taste. Cook mushrooms for about a minute, then drain in a colander and set aside.

5. Increase oven to 185C. Divide meat among six 15cm-diameter earthenware or China pie dishes. Spoon mushroom mixture evenly over each and pour meat sauce over to almost cover. Cut rounds from pastry to fit tops of pie dishes with a 5mm overhang. Brush edges of each dish with egg yolk and top with a pastry round. Brush egg over pastry and cut a small hole in the centre of each to allow steam to escape. Bake until pastry is golden and crisp (12-15 minutes). Brush pies with clarified butter when they come out of the oven and serve.

Recipe via Gourmet Traveller