Shooter’s game pie

Name: Shooter’s game pie
Yield: Serves 12 as a snack
Cuisine: British
Ingredients: 200 g lard; 1 tsp salt; 450 g plain flour; 225 ml milk and water, in equal proportions; 225 ml milk and water, in equal proportions; 2 duck breasts; 2 pheasant breasts; 4 wood pigeon breasts; 2 guinea fowl breasts; 200 g pork shoulder, minced; 1 egg yolk, to glaze; 2 gelatine leaves; 100 ml game stock; 4 tbsps sloe gin; 50 g redcurrant jelly; 8 juniper berries

Preparation info

Serves
12
as a snack

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

A cutting pie made during the autumn and winter months, with layers of local game enhanced with sloe gin and a redcurrant jelly, and ‘stuck together’ with a peppery, herbed forcemeat. Great with a chunk of Wensleydale cheese, and maybe the odd pickled onion.

Ingredients

Hot water crust pastry

450 g plain flour
1 tsp salt
200

Europe
United Kingdom
Snack
Autumn
Winter
Pie

Method

Preheat the oven to 160°C/325°F/gas mark 3.

To make the hot water crust pastry, warm a mixing bowl and sift the flour and salt into it. Make a well in the centre. Heat the lard in the milk and water in a saucepan over a medium heat until just reaching boiling point, then pour i