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by **Pork Pie Eyed Dolly** » Sat Dec 06, 2008 1:20 am

Does anyone have any tips or T&T recipes for a hand raised game pie?

I usually make an 8lb pork pie, but have been asked to do a game pie instead. I think I will be able to use any/ all of/ whatever combos of venison, rabbit, some kind of fowl.

The meat goes in raw presumably. Layered? Hotch potch?

The jelly/ stock is pork stock?

Any advice or pointers are very much appreciated.

by **wheels** » Sat Dec 06, 2008 11:33 am

I don't have my own recipe, but how about one from Gordon Ramsey:

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2947080.ece

HTH

Phil

by **Pork Pie Eyed Dolly** » Sat Dec 06, 2008 4:07 pm

Thanks wheels. I might give that a bash next week. I'm just wondering about cooking times as I'll be doing a 23cm (diameter) one, but I suppose it'll be a similar time to the pork pies I already do.

by **wheels** » Sat Dec 06, 2008 4:33 pm

I'd think the times will be about the same.

by **vinner** » Sat Dec 06, 2008 5:24 pm

That looks to be a fine recipe. i would only add that the game might be richer if marinaded in a few tablespoons of an orange liquer overnight, and drained before proceeding. I do that with game terrines, and it is terrific.

by **Pork Pie Eyed Dolly** » Sat Dec 06, 2008 5:30 pm

That's a wonderful tip, vinner, thanks. Do you mean Cointreau or similar? And ta, again wheels.

by **vinner** » Sat Dec 06, 2008 5:57 pm

Yes, Cointreau, or Triple Sec.

by **Pork Pie Eyed Dolly** » Sat Dec 06, 2008 6:11 pm

Lovely, thanks!

by **Pork Pie Eyed Dolly** » Sun Dec 07, 2008 12:40 am

That Gordon recipe doesn't use any jelly stock. Is that usual? Would pork jelly stock be ok to use? Or is game bird stock better? What about making a Cointreau jelly instead of marinating the meat overnight?

by **welsh wizard** » Sun Dec 07, 2008 9:09 am

Hi PPED

If using game try for a game stock from the boiled bones. If that is toooo much of a faff try an alcohol based jelly like port.

Ref cooking times, I invested in a good digital meat thermometer to tell me when the inside was cooked and this in my mind is the singular best way as different meats cook at different speeds. Leg meat for example takes longer than breast meat, and so on. Also I use 1lb of good fatty pork to 3lb of game in my pies as game can be quite dry if cooked on its own.

Cheers WW

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