Game Stew or Pie

For centuries, all sorts of wild birds have been featured in stews and pies – the more common, such as pigeons, partridge, grouse, wild duck, and the less familiar, such as capercaillie, ptarmigan and woodcock. Venison, too, was made into stews and covered with pastry, and venison pasties, made on the same principle as Cornish pasties, have been popular since Tudor times.

This recipe can literally become one or the other. The game, pheasant, partridge and wood pigeon are first going