Game Pie

• 7 ounces pork belly
• 5 ounces lean pork
• 5 ounces lean veal
• 4 ounces bacon
• 3 tablespoons Marsala
• Salt and fresh ground pepper
• 1 teaspoon dry English mustard
• 1 teaspoon allspice
• Breasts from a brace of grouse or 1/2 pound of whatever game youre using
• 3/4 cup plus 2 tablespoons water
• 3/4 cup or 6 ounces lard
• 3 1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg, beaten with 1/2 teaspoon salt, to glaze
• salt
• 2 sheets gelatin or 1/2 package powdered gelatin
• 1 cup veal stock
• 6 tablespoons Marsala
• Squeeze of lemon
• 1 teaspoon salt
• Fresh ground pepper
• 1 game pie mold, 8 inches long

1. Put the pork, veal, bacon, Marsala, a teaspoon of salt, a fair bit of pepper, mustard, and the allspice into the food processor and blitz to a coarse puree, then transfer to a bowl and set, covered, in the refrigerator.
2. Chop whatever game youre using into rough chunks and set these aside, too, while you make the pastry.
3. In a saucepan, bring the water and lard to a boil.
4. Then turn into a bowl containing the flour and salt.
5. Mix everything well, creating a smooth dough.
6. Cover the dough and leave it until its no longer too hot to handle, but dont let it get cold.
7. Now preheat the oven to 400F.
8. Cut off a quarter of the pastry for the lid, and set it aside, covered, for a while.
9. Roll the rest of the pastry between plastic wrap and line your beautiful, hinged game-pie mold.
10. Push the pastry up the sides of the pangently, though, and making sure there are no cracks.
11. Pack the processed filling into the pastry, adding the rough chunks of game as you go, filling right to the top.
12. Roll out the pastry youve put aside for the lid between plastic wrap, arrange it on top, and pinch to seal.
13. Make a central hole, with the point of a sharp knife or skewer, put in a pastry tip or similar (for ease of stock-pouring later), and decorate the pastry lid around it.
14. Im afraid I had no entirely appropriate cutters when I made this one here and am not talented enough to do it freehand, but I did find, to most other peoples consternation, a rather fetching duck (and elephant, but I wasnt allowed to use it) in my collection.
15. Brush the underside of your decorations with the beaten egg and stick them on the lid.
16. Now brush all over the top with the beaten egg (and dont throw away whats left), put it in the oven for 30 minutes, and then turn the oven down to 325F and cook for a further 1 1/2 hours so that you can be confident that the meat is cooked through thoroughly.
17. Now make the jellied stock: put the gelatin sheets or powder to soak in a dish of cold water and put the veal stock and Marsala in a glass measuring cup and heat in the microwave for a couple of minutes until very hot.
18. Squeeze in some lemon and add the salt and a vicious grating of black pepper.
19. Taste: you do need this much more highly seasoned than you might think.
20. Squeeze out the gelatin sheets and drop them or the softened gelatin granules into the hot stock, stirring to dissolve.
21. When the pies had its time, remove it from the oven and sit it for 20 minutes before unclipping the mold.
22. If the pastry looks pallid up the sides, brush with beaten egg and put back in the oven for 10 minutes.
23. Otherwise, sit it on a tray (to catch spills) and pour the jellied stock through the tip-cum-funnel, going very slowly as you may well not need all of it and you dont want excess to make the crust soggy.
24. Refrigerate for about 24 hours before eating.

pork belly, lean pork, lean veal, bacon, marsala, salt, mustard, allspice, game, water, lard, flour, salt, egg, salt, gelatin, veal stock, marsala, lemon, salt, fresh ground pepper, game pie mold

Taken from www.cookstr.com/recipes/game-pie (may not work)