GAME PIE
1/2 LB each of venison, rabbit, and 1/3 cup each beer and meat stock
any game bird 1 cup mixed dates, currants and raisins
1/2 cup chopped cooking apple 1 small onion, chopped
1 tsp. each cinnamon and cardamom 1 egg
1/2 tsp. each cloves, pepper, salt, ginger 2 lbs shortcrust pastry
Cook all the meat together slowly for 1 1/2 hours or until tender. Reserve the stock. Cut the meat into bite sized pieces, and remove all bones. Line a 10 inch pie dish with half the pastry (a good, thick crust is essential). Mix all the other ingredients together, and spread evenly in the pie dish, covering with the remainder of the pastry. Make vents in the pie crust. Bake in a pre-heated oven at
350ø F, 175ø C for about 1 hour, or until brown. |
