GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Igni, Melbourne Review

Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.

Overnight pork shoulder with fennel

There's something super-comforting about cooking overnight - you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower puree would also be a welcome addition.

Six fantastic autumn salads

Autumn is the year's best time for hearty salad. Here are six of our favourites.

What we’re cooking for our mums this Mother’s Day

The Gourmet Traveller editorial team reveals which recipes they’ll cook for Mum this Mother’s Day.

Greek Easter bread Tsoureki

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat, writes Bianca Tzatzagos.

Chocolate tart recipes

Some include a layer of gooey caramel, some incorporate poached quince or pears, but all these tarts have one thing in common - plenty of chocolate.

Game pie


This veritable feast takes a bit of effort, but is well worth it. It originated around the mid-1800s when serving guests a game pie would have been a good indication that the host owned vast tracts of property. Only the rich ate game - the law permitting others to hunt on their land had not yet been passed. You'll need to begin this recipe a day ahead.

You'll need

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   Pastry 250 gm unsalted butter, coarsely chopped 400 gm plain flour 1 egg yolk

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • 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.

Note In Australia, only whole rabbits and hares are available. Order in advance from select butchers. Substitute saddles with 920gm of boned rabbit/hare meat. This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Sep 2008

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×