History Cookbook: Raised Game Pie
Raised Game Pie
Take small game birds.
Take off the skin, keep the bones, skin and scraps for the stock.
Put the scraps, water, spices, onion and apple into a pan.
Simmer for 2 hours.
Measure the ingredients for the meat marinade.
Marinade the meat overnight in a cold place.
Strain the stock. Boil to reduce the stock to about 1 pint, 600ml. Chill overnight.
Day 2: scrape the fat from the chilled stock.
Finely mince the lean pork, pork fat and game scraps from day 1.
It is quicker to use a food processor to mince the pork and pork fat.
Add the spices.
Add the chopped parsley and mix well.
Measure the dry ingredients.
Measure the dry ingredients.
Sift the dry ingredients.
Measure the lard and water. Heat together in a small pan.
Pour the hot liquid into the bowl with the flour. Stir briskly.
Bring the hot dough together.
Knead briefly and lightly. Divide 1/3rd and put both parts into loosely folded plastic bags. Leave to cool.
Divide the pork mix into quarters.
Flatten each pork 1/4 on a little plate. the plate must be small enough for the pork to fit into your pastry case.
Roll out the pastry for the pie base.
Line the sprung tin with the pastry. make sure it is even.
Line the pastry with bacon.
Put one of the pork round in, then 1/3 of the marinaded meat(without the marinade liquid).
Continue to layer the meat in until it fills the pie shell.
Roll out the last of the pastry and make the top pie crust. Make sure the edges are well sealed, use beaten egg to stick the join.
With the scraps from the pie crust cut shape to decorate the top.
Bake the finished pie with a loose foil top to prevent it from burning.
Bake at Gas 7, 220C for 15-20 mins. Take the foil lid off and cook at Gas 4, 180C for 1 hour. Remove the sides of the tin, brush with egg and return to the oven for a further 30 minutes.
Warm the stock ready to fill the pie.
Use a funnel to add a little stock at a time until the pie is full.
Leave the stock to set. Refrigerate the pie or leave somewhere cool. Serve cold.
Comments: This is a complicated recipe and has many steps. The cooking takes place over two days and you need to be well organised. It is a labour intensive dish, which requires checking and sorting at regular intervals. The result is spectacular and well worth the hard work.
Preparation Time: Preparation is needed over 2 days, 3-4 hours day 1, 2-3 hours day 2.
Cooking Time: 2 1/2 hours
Number of servings: Serves 12
Serving suggestions: Serve as part of a buffet or sliced at a picnic. It is delicious with salads and pickles.
This is a good example of the kind of labour intensive dish which became popular in wealthy households in the Victorian and Edwardian periods.
Wealthy homes kept servants and very often a professional cook. Complicated and tricky dishes were a good way of displaying both the skill of your cook and, more importantly, the luxury of your table. Elaborate pies, ice-creams, set jellies and highly decorated cakes could all form part of a wealthy table. Tables were laid with fresh flowers, candles, silver cutlery and crystal glasses. A meal was often served in several courses, with side dishes to accompany a main dish.
This pie has a very rich flavour and uses a large amount of meat. Lower class recipes pad out any meat with vegetables or a suet/batter pudding to make any meat go further. Game was usually only part of a wealthy table, as it was hunted on the estate or grounds of a property rather than bought at a butcher's shop.
For the filling:
- 2 1/2 lb (1 kg) game meat (use 700g venison and then top up with small game)
- 5fl oz (150 ml) tawny port ( I used red grape juice, slightly sweetened)
- 2 tablespoons brandy
- 1/2 level tsp dried thyme
- butter, for greasing,
- 1 lb (450 g) hard back pork fat
- 1 lb (450 g) lean pork
- 1 1/4 level tsp ground ginger
- 1 1/4 level tsp ground cinnamon
- 3/4 tsp nutmeg
- 1 clove of garlic crushed
- 2-3 level teaspoons fresh chopped parsley
- 8 oz (225 g) thin, unsmoked bacon rashers
- salt and pepper to season
You really need a sprung, 18cm, 7inch deep cake tin for the baking, as this will make it very easy to release the pie partway through the cooking.
For the jellied stock:
- 4 allspice berries
- 6 whole black peppercorns
- 1 level teaspoon dried thyme
- 2 bay leaves
- 1 carrot
- 1 onion stuck with 4 cloves
- lemon juice
- 0.4 oz (11g) sachet powdered gelatine
For the hot-water crust pastry:
- 1lb 8oz (700 g) plain flour( preferably wholemeal)
- 3 level tsp (15 ml) salt
- 6oz (150 g) lard
- 1/4 pt (300ml) milk or milk and water
- a beaten egg to glaze
- Weighing scales
- Measuring jug
- Mixing bowl
- Greaseproof paper
- Deep pan
- Whisk or fork
- Food processor (optional)
- Rolling pin
- Chopping board
- Food brush
Marinading the meat:
- Trim the game meat from the bones and cube, keeping bones and scaps for the stock.
- Pour over the port and brandy or red grape juice, with the thyme and some salt and pepper
- Cover and leave to marinade in a cool place overnight
Making the stock:
- Place the game bones and scraps into a deep pan, add enough cold water to cover
- Add the spices and herbs for the jellied stock, together with the carrot and the onion stuck with cloves
- Bring to the boil and simmer for 2 hours
- Skim the surface of the stock now and again
- Strain the stock through a sieve into a clean saucepan and boil rapidly until the liquid has reduced to 1 pint (570 ml)
- Taste and season with salt and lemon juice as needed
- Remove the stock from the heat and whisk in the packet of gelatine
- Cover and leave to chill overnight
- Skim the surface of the stock. It should have set and all the bits will make a thin layer at the top, scrape these off with a spoon.
To make the hot-water pastry:
- Mix the flour and the salt in a ceramic or metal bowl
- Melt the lard in the liquid, bring to the boil and pour into the bowl of flour
- Beat quickly to form a dough. Lightly pinch together with one hand, kneed until smooth
- Cover with cling film and leave to rest for 20-30 minutes
To make the pork filling:
- Finely mince the pork fat and lean pork. ( A food processor will do this job in seconds)
- Add the garlic, spices, parsley and a seasoning of salt and pepper, mix well and divide into four equal parts
- Shape each quarter into a flat round, slightly smaller than the diameter of the cake tin. (I used small tea plates as a mold, which worked really well)
To make the pie:
- Having rested the pastry, divide into 2/3rds, 1/3rd. The 1/3rd will make the pie lid, rewrap it and set aside.
- Roll out the pastry and line the sprung cake tin which has been lightly greased. The pastry needs to be taller than the sides of the cake tin by 1/4 inch (0.5 cm). Make sure that there are no thin areas or your pie could leak!
- Line the inside of the pie crust with the bacon rashers, trim to just below the edge of the cake tin.
- Place a round of the minced pork mixture in, cover with a layer of marinaded meat (use about 1/3rd). Add another layer of pork and so on finishing with a pork layer
- Roll out the remaining pastry to make the lid
- Glaze the inside of the pastry base and lay on the lid. Pinch the edges of the pie crust together well to give a good join
- Cut a hole in the centre to let out the steam. (This will also be used to add the stock so make it about 1cm square)
- Use any remaining pastry to cut out leaves or diamonds to decorate the crust. Stick these on with a little egg then glaze the top of the pie with the rest of the egg.
To cook the pie:
- Lay a sheet of foil over the pie to prevent the top from burning.
- Bake at 220 C (Gas 7) for 15-20 minutes
- Remove the foil and then bake at 180 C (Gas 4) for 1 hour or until tender when tested through the steam hole with a skewer
- Remove from the oven and carefully spring open the sides of the cake tin
- Brush the sides of the pie with the remaining egg
- Return to pie to the oven and bake for 30 minutes more
- Remove and cool slightly.
- Pour the cold stock through the steam hole, a little at a time. ( A funnel makes this easier.) If the cold stock has set, then warm it a little until it becomes liquid again
- Leave the pie to cool completely and top up with stock if necessary, to fill the pastry shell
- Once completely cold, wrap well and chill in the fridge until needed
- Finally, your pie is ready to eat
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Add a comment
|Name: Really Good||22nd September 2016|
|amazing best thing i ever ate 5 star|
|Name: Josie||6th June 2012|
|I really like this site! The recipes look son tasty! Mmm pork pie|
|Name: Lhyna||20th February 2012|
|Elaine if you're leaving the cheese out you will need to add an extra 50g of butter.Janice I put the filling in hot but you can leave it to cool it will need an extra 15mins in the oven if you do.|
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