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Ingredients for this is very much a `To your own taste` type of thing.
Roughly cut any game up into inch cubes and put them into a bowl season with salt and pepper nutmeg and some grated cheese add a whole jar of branston pickle the fine one.
fry off two large onions finely diced cook with no colour leave them to go cold before adding to the raw mix and then mix it all together make a packet of sage and onion stuffing mix up in a pan with water cook it for ten mins let it go cold then add it to the mix.
Trust me I know it sounds nasty adding the stuffing but it works a treat. Fire in one glass of red wine mix it all well then get a large pie dish and cover the bottom in thinly rolled out short crust pastry add the filling into the dish and cover with more pastry brush with egg and give it one hour 20 mins @ 180 degrees then let it go cold put it in the fridge until the next day and eat it cold like you would a pork pie.
Roughly cut any game up into inch cubes and put them into a bowl season with salt and pepper nutmeg and some grated cheese add a whole jar of branston pickle the fine one.
fry off two large onions finely diced cook with no colour leave them to go cold before adding to the raw mix and then mix it all together make a packet of sage and onion stuffing mix up in a pan with water cook it for ten mins let it go cold then add it to the mix.
Trust me I know it sounds nasty adding the stuffing but it works a treat. Fire in one glass of red wine mix it all well then get a large pie dish and cover the bottom in thinly rolled out short crust pastry add the filling into the dish and cover with more pastry brush with egg and give it one hour 20 mins @ 180 degrees then let it go cold put it in the fridge until the next day and eat it cold like you would a pork pie.
