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Raised
Game Pie CD
MC English 150mins plus cooling and chilling
Served 4-6 Cold Game
Pork herbs Main Course Picnics Dairy free England British
Europe
Ingredients
675g/1˝lb Game
Meat (e.g. Grouse, Pheasant, Partridge, Hare or Rabbit)
225g/8oz Sausage Meat
300g/11oz Hot-Water
Crust Pastry
100g/4oz Streaky Bacon
100g/4oz Mushrooms
Salt and Pepper
2 teasp Freshly chopped Marjoram
2 Teasp Freshly
chopped Sage
2 tbsp Freshly
chopped Thyme Leaves
1 Egg
300ml/10fl.oz.
Aspic or Gelatine
NB:
You can marinate the game meat with the herbs and some port for 4-8 hours before
starting the recipe.
Instructions
1. Preheat the
oven to 200C, 400F, Gas Mark 6 and roll out 2/3rds of the pastry on a floured
surface and use to line a greased pie mould.
2. Place a layer of bacon at the base of the mould then cover with a layer of
half the sausage meat, then a layer of game, the remaining sausage meat and
finally the mushrooms, seasoning well with the herbs, salt and pepper between
each layer.
3. On a lightly floured surface, roll out the remaining pastry just large enough
to make a lid and cover the pie. Press the edges together to seal and trim off
any excess pastry, reserving the trimmings for decorations.
4. Decorate with the pastry trimmings, brush with beaten egg to glaze and cut a
hole (about 12mm/1/2 inch in diameter in the centre to allow steam to escape.
Bake for 30 minutes then reduce the heat to 150C, 300F, Gas Mark 2
and bake for a further 1˝ hours.
5. Remove the pie from the oven and allow to cool.
6. Heat the aspic
in a saucepan over a low heat until just melted then pour into the cooled pie
through the steam vent using a funnel. Chill for 6-8 hours before serving.
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Poultry & Game Prep & Cooking Times
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