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Renaissance Game pie

A medieval inspired game pie with grapes and raisins, perfect for a medieval feast or a dinner party.
Course Main Dish, Pie & postej
Cuisine Historical cooking, Medieval, Renaissance
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people


  • 500 grams game meat in small dices or alternatively beef
  • 1 tablespoon Butter for frying
  • 100 grams grapes roughly chopped
  • 100 grams raisins
  • 1/2 teaspoon salt
  • 1 onion small peeled and diced
  • 1/2 teaspoon thyme fresh or dry
  • 1/2 teaspoon basil fresh or dry
  • nutmeg to taste
  • 1 batch Short crust see the recipe notes
  • 1 batch pie crust for meat pies see the recipe notes
  • 1 egg for brushing the lid with


The filling

  1. We start by preparing the meat by frying in a pan with spices. (using a technique that is called "indpassering" in danish)
  2. So, add all the spices to the meat (you can use many more if you want).
  3. Melt the butter in a pot, add the onion and meat and brown it.
  4. Mix the raisins and grapes together
  5. Roll out the base crust and place it in a cake tin with a loose bottom. Let it hang over the edges for now.
  6. Put in half the grape and raisin mix.

Assembling and baking

  1. Roll out the shortcrust (it don't have to be all that thin) and cut out a circle that fits the size of your tin and place it over the filling.
  2. Add the meat mix and cover it with the rest of the grapes/raisins
  3. Fold over the base crust over, so there is an overlap. You can now decorate the top of the lid with pretty shapes of shortcrust if you feel creative.
  4. Brush the lid and the edges with a mixed egg.
  5. Bake at 200 C (375 F) for about 35-45 minutes until the crust is golden brown.

Recipe Notes

You need a batch of short crust for the lid and a batch of pie crust fro the rest of the pie crurst.