clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Medieval(ish) English Game Pie

The Hirshon Medieval(ish) English Game Pie

  • Total Time: 0 hours


Units Scale
  • For The Marinade:
  • 3 blades of mace
  • 6 whole cloves
  • 10 black peppercorns
  • 4 fresh bay leaves
  • peel of 1 orange
  • 100 ml port
  • 1 sprig of thyme
  • ***
  • For The Filling:
  • 500 g venison
  • 500 g partridge
  • 500 g pheasant
  • 300 g chicken breast
  • 250 g bacon
  • 500 g pork belly
  • 1 teaspoon of mixed spice, made by combining 1 Tbs ground allspice, 1 Tbs ground cinnamon, 1 Tbs ground nutmeg, 2 tsp ground mace, 1 tsp ground cloves, 1 tsp ground coriander, 1 tsp ground Ginger – Blend all spices together, and store the remainder in a sealed jar away from light.
  • ***
  • For The Game Stock:
  • Bones and trimmings from game
  • 1 onion
  • 1 leek, split lengthwise and rinsed
  • 150 g carrots
  • 150 g leafy celery tops
  • 1 tsp black peppercorns
  • 10 juniper berries, lightly crushed
  • 150 ml port
  • 2 l water
  • 6 leaves of gelatin
  • ***
  • For The Hotwater Crust Pastry
  • 670 g plain flour
  • 235 g pork lard
  • 100 g unsalted butter
  • 10 g salt
  • 3 whole eggs
  • 350 ml water
  • 1 egg
  • ***
  • Edible 24kt Gold leaf sheets (optional)
  • Edible pure Silver leaf flakes (optional)


  1. To make the filling, slightly crush all the spices, mix with port, add thyme and orange peel.
  2. Cut the game into thick slices, leave pork and bacon aside. Put the game into bowl with marinade, mix to make sure the marinade reaches all pieces evenly. Cover with a lid and refrigerate overnight.
  3. Mince the pork belly with a knife. Cover with cling film. refrigerate overnight.
  4. For the stock. Put all ingredients except for gelatin into the pan, bring to boil. Reduce the heat and simmer for 1 ½-2 hours until there is only 500 ml liquid left. You’ll need gelatin at the assembling point.
  5. For the pastry. Mix flour and salt in a bowl, make a well in the middle of flour. Whisk the eggs a little and pour into the well, cover with flour. Heat the water, butter and lard in the pan till the fat is melted. Pour the mixture over the flour and mix thoroughly until the dough forms. Make a ball and wrap it with cling film. Refrigerate for 10-15 minutes. Then let the dough cool at room temperature for 20-30 more minutes.
  6. Take ⅓ of the dough and leave aside – it will make pie lead. Roll the rest ⅔ with rolling pin into a large circle enough to cover a high 8″ cake tin including the sides up to the top. There should be some overlapping dough edges, do not trim it yet. Refrigerate the tin for 30 mins.
  7. Assembling. Into the tin with pastry, put all the game and meat in layers in desired order. Season each layer with salt and pepper. Make sure there’s at least one layer of pork belly on the top, so that melting fat pours to the bottom, preventing the game from becoming dry.
  8. Roll the ⅓ of the dough and cover the pie. Seal the edges really well, push the overlapping sides to the lid everywhere. Then trim the excess pastry with scissors. make sure you left at least 1 cm of sealed pastry all the way round the tin. Use trimmed pastry to make decorations to your liking. Make a hole or two in the center of the lid to let the steam out. Beat an egg and brush the lid.
  9. Bake at 200°С for 20 minutes, then lower the temperature to 150°C and bake for 1 -1 ½ hours. Take the pie out of the tin and bake for 40 -50 more minutes to achieve a golden brown crust. Once out of the oven, apply gold and silver leaf to the top as you see fit or in a decorative pattern.
  10. Leave to cool completely.
  11. Heat the stock. Dissolve the gelatin in it. Using a small funnel, fill the pie with stock through the hole in lid. Continue pouring the stock in until the pie is full. Place the pie into the fridge, cool overnight.
  • Prep Time: 0 hours
  • Cook Time: 0 hours