 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
filling |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|