Making a Game Pie

For the filling you will need about 750g (1½lb) pheasant, partridge, pigeon, venison or hare, or a combination of game. Remove the meat from the bones, discarding all skin. Keep the bones to make a game stock which is then added to the cooked pie. Cut the breast meat into long strips and marinate for at least 6 hours in 125ml (4fl oz) port or brandy. Whizz the remaining chopped game flesh, 400g (13oz) diced pork, 50g (2oz) smoked streaky bacon, and 1 quartered onion, in a food processor. Add 1 teaspoon ground allspice, 1 teaspoon dried thyme, ¼ teaspoons salt and black pepper. Stir in 175g (6oz) unsmoked cooked, diced gammon and set aside. Adjust the seasoning and set aside.