Game Pie With Rosemary and Juniper Crust
4 dressed pheasant
1 tablespoon oil
200 grams smoked streaky bacon roughly chopped
12 mediums onions chopped
500 ml robust red wine
75 grams game dripping or butter
300 grams mushrooms wiped and quartered
75 grams flour
350 grams plain flour
175 grams butter
25 grams white vegetable fat
30 ml juniper berries crushed
1 tablespoon dry english mustard
2 tablespoons fresh rosemary chopped
1 teaspoon salt
Brown the pheasant on all sides two at a time. Lift them out and set aside when they are a good colour.
Allow the birds to cool sufficiently to handle with ease.
Skim any game dripping from the surface of the stock and reserve.
Stnp the meat from the birds.
Place the meat back in the roasting tin with onions and bacon.
Remove the pan from the heat.
Cover with foil and leave to cool.
To make the pastry combine all the ingredients in a food processor and process to the texture of large crumbs.
Gather into a ball.
Trim off the edge.
Moisten this pastry then top with the large sheet of pastry.
Two 2kg chickens may be used instead of the pheasant. umper rosemary and game make a perfect combination and once you have made this delicious pastry crust you will wonder why pastry is sometimes so boring. This pie is ideal for feeding a crowd for lunch.