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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.

 

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

   

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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