INGREDIENTS

INSTRUCTIONS

Mix the butter into the flour and salt until the mixture resembles
bread-crumbs.  Then add the beaten egg yolk to which you have added the
iced water  and combine well until the mixture forms a ball.  Wrap the
mixture in cling-film and rest it in the fridge for a  minimum of 2
hours.  For the filling:  Preheat the oven to Gas4/350degF/180degC
Grease a loose-bottomed 7in (2 1/2 in wall) cake tin and line with a
third of the rolled out pastry.  Ensure all the bones are removed from
the meat and then shred the  meat into bite-size pieces.  Put the salt,
pepper and juniper berries into a pestle and mortar and  crush, leaving
quite a coarse texture.  Place the meat in the pastry case in layers,
don't worry about  keeping dark and light meat separate.  Season each
layer generously with the salt, pepper and juniper  mixture.  Moisten
with the brandy and the two tablespoons of the stock.  Make a lid with
the remaining pastry. Cut a penny sized circle from  the centre of the
pie to allow steam to escape. This remains on for  the cooking of the
pie, but comes off when it cools.  Brush with the beaten egg. Place the
pie on a baking sheet and place  in the oven for 1 hour or until nicely
browned.  Heat the pint of stock, and dissolve the gelatine into it and
then  allow to cool slightly. When the pie is cooked, lift off the
centrepiece and pour the stock mixture slowly in allowing time for
each lot to settle and be absorbed. You may have a little left over.
When the pie is full, return the centrepiece and allow to cool for 24
hours.  Serve with salad and relishes.  Converted by MC_Buster.  NOTES
: The current cook at Sledmere House is Maureen, whose game pie  should
be served cold.  Converted by MM_Buster v2.0l.

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