Raised game pie

Name: Raised game pie
Cuisine: British
Ingredients: veal knuckle or pork bones; veal knuckle or pork bones; 1 large onion, peeled and quartered; 6 peppercorns; 1 large bay leaf; 2 leaves of sage, torn; 1 lb meat from partridge or pheasant; 1 lb meat from partridge or pheasant; ½ teaspoon freshly grated nutmeg; ½ teaspoon ground white pepper; ½ teaspoon ground cloves; ⅓ teaspoon dried basil; ⅓ teaspoon dried marjoram; ⅓ teaspoon dried thyme; 2 bay leaves, finely crumbled; ¼ lb calf’s liver; 8 oz sliced bacon; 2 tablespoons finely chopped parsley; ¼ lb ham; 1 lb/3½ cups flour; 4 oz unsalted butter; 1 teaspoon salt; 1 egg beaten

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

The birds that were shot at Sakesar generally ended up in the pot, our family’s, or at someone else’s table. So, talking about small game (hopefully, not a panther), here is a pie recipe which utilizes game and at the same time is excellent provender for picnics.

Ingredients

veal knuckle or pork bones
1 large onion, peeled and quartered
6 peppercorns
1</

Europe
Asia
United Kingdom
India
Pie
Mediterranean

Method

Place the bones, onion quarters, peppercorns, bay, sage and salt in a large saucepan and cover with 1 quart of cold water. Bring to a boil, skim the surface; then reduce the heat and let it boil gently for 2 hours, until the stock is reduced to just under one half. Cool, skim off the fat and strain the liquid. (It should jell as it cools.)
While the stock is bo