-PASTRY-
300 g Plain flour
150 g Butter; cold
1 pn Salt
2 Egg yolks
100 ml Ice cold water
FOR THE FILLING
650 g Poached game; (i.e. rabbit,
; venison, partridge,
; wood pigeon,
; pheasant, hare,
; grouse)
1 pt Game stock; poaching liquid
; will do
1 pk Gelatine
1 tb Coarse sea salt
1 tb Whole black peppercorns
1 tb Juniper berries
2 tb Stock
2 tb Brandy
Egg; beaten
Mix the butter into the flour and salt until the mixture resembles
bread-crumbs.
Then add the beaten egg yolk to which you have added the iced water and
combine well until the mixture forms a ball.
Wrap the mixture in cling-film and rest it in the fridge for a minimum of 2
hours.
For the filling:
Preheat the oven to Gas4/350degF/180degC
Grease a loose-bottomed 7in (2 1/2 in wall) cake tin and line with a third
of the rolled out pastry.
Ensure all the bones are removed from the meat and then shred the meat into
bite-size pieces.
Put the salt, pepper and juniper berries into a pestle and mortar and
crush, leaving quite a coarse texture.
Place the meat in the pastry case in layers, don’t worry about keeping dark
and light meat separate.
Season each layer generously with the salt, pepper and juniper mixture.
Moisten with the brandy and the two tablespoons of the stock.
Make a lid with the remaining pastry. Cut a penny sized circle from the
centre of the pie to allow steam to escape. This remains on for the cooking
of the pie, but comes off when it cools.
Brush with the beaten egg. Place the pie on a baking sheet and place in the
oven for 1 hour or until nicely browned.
Heat the pint of stock, and dissolve the gelatine into it and then allow to
cool slightly. When the pie is cooked, lift off the centrepiece and pour
the stock mixture slowly in allowing time for each lot to settle and be
absorbed. You may have a little left over.
When the pie is full, return the centrepiece and allow to cool for 24
hours.
Serve with salad and relishes.
Yields
1 servings