Game Pie

Name: Game Pie
Cuisine: American
Ingredients: 1 cup dried morels; ½ cup dried cherries; 4 partridges (each about 1½ pounds) or 6 pounds of pheasant, quail, or Canadian goose breast; 4 partridges (each about 1½ pounds) or 6 pounds of pheasant, quail, or Canadian goose breast; 4 partridges (each about 1½ pounds) or 6 pounds of pheasant, quail, or Canadian goose breast; 4 partridges (each about 1½ pounds) or 6 pounds of pheasant, quail, or Canadian goose breast; Salt and freshly milled black pepper; Salt and freshly milled black pepper; ¼ pound unsalted butter; 2 quarts Brown Sauce, reduced over moderate heat by half; Necks, gizzards, and hearts, from the birds; Necks, gizzards, and hearts, from the birds; Necks, gizzards, and hearts, from the birds; 1 celery rib, coarsely chopped; 1 carrot, coarsely chopped; 1 bay leaf; 6 peppercorns, crushed; 5 juniper berries, bruised; 1 leek, including some of the pale green-washed, split, and cut into 2-inch julienne; reserve the dark green stalks; 1 leek, including some of the pale green-washed, split, and cut into 2-inch julienne; reserve the dark green stalks; 24 pearl onions; 2 large carrots, peeled and sliced diagonally ¼ inch thick; 2 small white turnips, peeled and cut into ½-inch cubes; 2 hard pears—peeled, cored, diced into ½-inch cubes, and tossed in the juice of ½ lemon; 2 hard pears—peeled, cored, diced into ½-inch cubes, and tossed in the juice of ½ lemon; 2 recipes Pie Dough, made with lard; 2 recipes Pie Dough, made with lard; 1 egg, beaten with 2 tablespoons cold water, for egg wash; 1 egg, beaten with 2 tablespoons cold water, for egg wash