Game pie

Tags: main dish, English
This dish is from Sledmere House in East Yorkshire. The house gained a reputation in the post-war years for its excellent entertaining.
. 12 steps
pastry   Grease a 7 inch cake tin and line with two thirds pastry. Place meat in pastry case, seasoning each layer with spice mixture. Moisten with brandy and stock. Make a lid with remaining pastry. Cut out a penny-sized circle in the centre, then replace. Brush with egg. Bake in moderate oven 1 hour or until nicely browned.
300g flour sift   crumble Wrap dough in cling film, rest 2 hours
150g butter
pinch salt
2 egg yolks beat   add, mix well until dough forms a ball
100ml cold water
1 egg beaten
650g poached game shred, remove bones
1 tablespoon coarse salt crush coarsely in mortar
1 tablespoon peppercorns
1 tablespoon juniper berries
2 tablespoons stock
2 tablespoons brandy
goo   Lift off centrepiece, pour in stock mixture gradually, allowing it to settle and be absorbed. Return centrepiece, cool 24 hours.
570ml game stock heat, dissolve gelatine in, cool slightly
packet gelatine
The game can be rabbit, venison, partridge, wood pigeon, pheasant, hare, grouse