Shooters’ Game Pie

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Preparation info

  • Snack - Serves

    twelve

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

A CUTTING PIE MADE DURING THE AUTUMN AND WINTER MONTHS. 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

  • 500 g hot water pastry [see ‘Loose Birds’ Chicken, Hawes Wensleydale and Hambleton Ale Pie]
  • 2 duck breasts
  • 2 pheasant breasts
  • 4 wood pigeon breasts
  • 200 g pork shoulder, minced
  • 2 guinea fowl breasts
  • 8 juniper berries
  • 50 g redcurrant jelly
  • 4 tbsp sloe gin
  • 2 gelatine leaves
  • 100 ml game stock
  • 1 egg yolk [to glaze]
  • seasoning

    Method

    Preheat the oven to 160°C/gas mark 2-3.

    First line a 20 cm pie case with the pastry and cut out a disc of pastry for the lid. Cut all of the game breasts into strips longways approximately 5 mm thick. Season the pork and the game meats. Now layer the pork and breast meats inside the pie case, repeating until all the meats have been used. Brush the rim of the pastry with the egg yolk, cut a small hole in the centre of the pastry lid (through which the jelly will be poured when the pie is cooked), then seal to the base.

    Eggwash the lid and cook the pie in the preheated oven for 1 hour. Towards the end of the cooking time for the pie, soak the leaf gelatine in a little cold water, until soft. Then bring the game stock, sloe gin and redcurrant jelly to the boil in a small saucepan, then remove the pan from the heat and add the soaked gelatine, whisking until this is dissolved. Add the juniper berries and allow to cool a little without setting.

    After the pie has been removed from the oven, use a funnel to pour the sweet jelly through the hole in the lid, into the pie. Allow to cool, then refrigerate overnight. The jelly will set in a similar way to that in a traditional pork pie. Enjoy at will!