Game pie
This challenging recipe is a great alternative to pork pie, and you can use a mix of whatever game meat is around. Serve in wedges with mustard or chutney.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Oven
- Mixing bowl
- Rolling pin
- Cake pan
- Baking sheet
- Saucepan
- Pastry brush
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Fork
- Wooden spoon
- Plastic wrap
- Refrigerator
Ingredients
- 1 egg beaten with a splash of milk to glaze
- 2 leaves gelatine
- 200ml game stock or chicken stock
- to serve piccalilli or Cumberland sauce
- 100g lard diced
- 100g diced butter
- 550g plain flour
- 2 eggs beaten
- 500g mixed game or partridge, pheasant, hare or venison diced
- 125g pork belly minced or use good quality pork mince
- 125g unsmoked streaky bacon diced
- 10 leaves sage chopped
- ½ tsp cracked black pepper
- ½ tsp ground white pepper
- ½ tsp ground nutmeg
- ½ tsp crushed juniper berries
- ½ tsp cayenne pepper
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