| 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 |
|