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PIGEON PIE WITH WILD GAME INSPIRED BY GAME OF THRONES

Picture for Pigeon Pie with Wild Game inspired by Game of Thrones

9,013,567 views  This weekend we're welcoming back the show that has the monopoly on lurid violence, epic battles, and wholly unnecessary nudity: Game of Thrones. George R.R. Martin's ability to describe the crunching of a skull is rivaled only by his ability to describe the crunching of a pastry, so it's only fitting that this sexy saga is home to some serious food porn. And revenge porn. And porn porn. I'm a main character in this show, so my life is decidedly in danger this week.

US

original

metric

INGREDIENTS

squab breasts

2 pounds squab breasts

wild boar, cut into 2 inch pieces

1 pound wild boar, cut into 2 inch pieces

rabbit, cut into 2 inch pieces

1 pound rabbit, cut into 2 inch pieces

garlic, crushed

3 cloves garlic, crushed

vidalia onion, diced and sautéed

0.5 vidalia onion, diced and sautéed

finely chopped sage

2 tsp finely chopped sage

finely chopped rosemary

2 tbsp finely chopped rosemary

finely chopped thyme

2 tbsp finely chopped thyme

dried cherries, soaked in madeira wine

¼ cup dried cherries, soaked in madeira wine

sliced mushrooms, sautéed in butter

½ cup sliced mushrooms, sautéed in butter

apple, finely chopped, sautéed in butter

¼ cup apple, finely chopped, sautéed in butter

all purpose flour

16 ounces all purpose flour

bread flour

3 ½ ounces bread flour

salt

1 tsp salt

lard

6 ounces lard

water

7 ounces water

of bacon, cut in half

6 slices of bacon, cut in half

egg, beaten

1 egg, beaten

Grain mustard (optional)

Grain mustard (optional)

DIRECTIONS

1.

In a medium bowl, combine half of the squab breasts with onion, rosemary, thyme, soaked cherries, salt, and freshly ground pepper. Set aside, and repeat with wild boar: onion, garlic, rosemary, thyme, salt, and pepper. With the remaining squab breasts, combine the apple, sage, thyme, salt, and pepper. Finally, with the rabbit, combine mushrooms, thyme, and rosemary. Keep all meats separate.

squab breasts

2 pounds squab breasts

wild boar, cut into 2 inch pieces

1 pound wild boar, cut into 2 inch pieces

salt

1 tsp salt

finely chopped thyme

2 tbsp finely chopped thyme

garlic, crushed

3 cloves garlic, crushed

finely chopped sage

2 tsp finely chopped sage

finely chopped rosemary

2 tbsp finely chopped rosemary

apple, finely chopped, sautéed in butter

¼ cup apple, finely chopped, sautéed in butter

sliced mushrooms, sautéed in butter

½ cup sliced mushrooms, sautéed in butter

rabbit, cut into 2 inch pieces

1 pound rabbit, cut into 2 inch pieces

vidalia onion, diced and sautéed

0.5 vidalia onion, diced and sautéed

2.

Preheat oven to 400°F.  Whisk together flours and salt in a large bowl.  Bring lard and water to a bare simmer and add to the flour, stirring with a wooden spoon until a shaggy dough forms.  Once it’s cool enough to handle, knead until it forms a smooth, tacky dough.  Roll out 2/3 of the dough to a 24-inch round, covering the remainder with a warm/damp towel, and drape over a liberally-greased and floured springform mold.  Gently coax the dough down into the mold and press into the corners, patching as necessary to seal it.  Begin filling the pastry - first with the cherry squab, a layer of bacon strips, then the wild boar, another layer of bacon, the apple squab, another layer of bacon, and the rabbit.  Make sure the meat is pressed deeply into every corner, and roll out a knob of dough until it’s the size of a lid for the pastry.  Cover and pinch the edges, sealing like a pie. Brush a little of the beaten egg over the top. Cut a steam hole in the center of the lid, and decorate as desired with remaining pastry.

bread flour

3 ½ ounces bread flour

all purpose flour

16 ounces all purpose flour

dried cherries, soaked in madeira wine

¼ cup dried cherries, soaked in madeira wine

of bacon, cut in half

6 slices of bacon, cut in half

apple, finely chopped, sautéed in butter

¼ cup apple, finely chopped, sautéed in butter

water

7 ounces water

lard

6 ounces lard

egg, beaten

1 egg, beaten

3.

Bake pie for 30 minutes at 400°F, then lower the temperature to 325°F, baking for an additional 90 minutes, or until pastry is browned and filling reaches 165°F internally.  Trim the crust as necessary so the springform can eventually release - allow to cool for at least 2 hours before attempting to remove, ideally refrigerating overnight.  Slice and serve with grain mustard.

Grain mustard (optional)

Grain mustard (optional)

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