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Here is our recipe for a Raised Game Pie
Hot Water Crust
200 ml water
175g lard
500g plain flour
½ teaspoon salt
1 beaten egg
Bring the lard and water together to the boil. Tip it into a well made in the middle of flour and salt in a bowl. Mix with a wooden spoon. Cover the dough until you can just handle it with your delicate fingers. Make a ball.
Cut off 1 quarter of the mix for the lid.
I use a 7” cake tin with a removeable bottom. Put the ball of dough in the bottom and push it out and up the sides. Watch you don’t crack it or leave a really thick crust around the bottom. It’s surprisingly easy to work with but be quick. Roll out the lid so its ½” bigger all around the tin.
Line the pie with the bacon leaving enough to cover the top of the filling. Layer your chosen game into the pie with the minced pork evenly distributed among the layers. If you have a slight mound in the middle that’s great.
Bring the bacon over the top. Brush the crust edges with beaten egg to fix it. Place the lid on top and crimp. Make leaves out of the trimmings and brush it all over with the egg. Make a hole in the middle for the steam to escape.
Put in the oven at 200 C for 30 minutes to brown the pastry then lower to 160 C for 2 hours. If the lid is browning too quickly put over a sheet of baking paper.
You can do two things now.
1. Turn the heat up to 190 C for 30 minutes then cool.
2. Or cool the pie for 30/45 minutes, take it out of the tin (put it on a big tin of beans and push the sides down). If it’s not brown enough brush with egg and put it back in the oven for 30 minutes to brown. Wrap with a band of baking paper and string to stop it bulging. Make sure you put the paper back on top as well.
I just leave it in the tin to cool until after I have put the jelly in and it’s set. It’s usually brown enough.
After the pie has cooled somewhat, make sure you can pour the mixture in by prodding the hole in the middle. Use a small funnel or turkey baster to pour in the room temperature jelly liquid until it is full. Leave to cool for 24 hours.
Jellied Stock
Really important for the taste. Your butcher may make some. This will keep in the fridge for a few days.
2 pigs trotters and any bones from the game.
Large sliced carrot
Medium onion stuck with 3 cloves
Bouqet garni
12 peppercorns
Bay leaf
3 litres water
Simmer for 3-4 hours in a covered pan, strain into a clean pan and reduce to 500 ml. Season with salt and white pepper.
Game Filling
600 grams pork mince cut with 2 rashers of streaky bacon.
250 g streaky bacon or thin back bacon.
3 tablespoons brandy/sherry or 5 tablespoons white wine
Salt pepper
Pinch each of cinnamon, nutmeg and ground cloves.
Heaped tablespoon chopped parsley
500 g of your chosen game (venison, rabbit etc) butchers will often order mixed game in for you – order far in advance.
Mix the cut game with the wine, spices salt pepper and parsley. Layer as advised.