Shooters’ Game Pie

Name: Shooters’ Game Pie
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: Snack - Serves twelve
Ingredients: 2 pheasant breasts; 4 wood pigeon breasts; 2 duck breasts; 500 g hot water pastry [see ‘Loose Birds’ Chicken, Hawes Wensleydale and Hambleton Ale Pie]; 4 tbsp sloe gin; 50 g redcurrant jelly; 8 juniper berries; 2 guinea fowl breasts; 200 g pork shoulder, minced; 100 ml game stock; 2 gelatine leaves; 1 egg yolk [to glaze]; seasoning

Preparation info

Snack - Serves
twelve

Difficulty
Medium
Ready in
2 hr 30

Appears in

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

Snack
Winter
Autumn

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 appro

Ingredients

Method

Photos