Poacher's Pie

Enough of courgette recipes, the deluge of rain was almost biblical yesterday and turned my mind to real comfort food .... Poachers pie covered in a golden puff pastry topping.  I adapted my favourite steak and kidney pie recipe to use 2 packs of mixed game I bought from Bewdley farmer's market a while ago.  Rabbit, venison and pheasant in a really gutsy sauce.  It really hit the spot, as did lighting the fire and warming up a truly miserable day.  It's not a quick dish but worth the effort I think.

Ingredients
800g mixed game, or rabbit cut into chunks
12 chestnut mushrooms, cut into quarters
1 oz plain flour
Sunflower oil
1 large onion, finely chopped
1 large carrot, diced
1 large leek, thinly sliced
100ml red wine
250mls beef stock
2 teasp Worcestershire sauce
Salt and pepper to taste
1 pack of pre made puff pastry
1 egg yolk beaten with 1 teasp water.

Method
Toss the meat in the flour and fry in the oil in small batches until browned, adding more oil if needed.   When all the meat is browned, reduce the heat and add the vegetables, cook until just softened, stirring occasionally. Stir in the wine, Worcestershire sauce, salt and pepper.  Return the meat to the pan and bring to the boil.  Reduce the heat and cover, simmer for 20 minutes until the meat is cooked through.
Spoon into a 2 pint pie dish and pop a pie funnel in the centre.  Roll out a circle of the pre made pastry 2 inches larger all round than the dish.  Cut a 1 inch strip from the pastry edge and lay on the dampened rim of the dish, lay the circle of pastry on top, trim and flute.  Brush with the egg yolk and water glaze and make a slit in the centre with the point of a knife for steam to escape.   Bake at 200C for about 30 - 35 minutes.  I served it with potatoes and buttered savoy cabbage.