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raised game pie


1 small muscovy duck

1 batch of hot water crust pastry


1 lb lean minced pork

1 lb sausagemeat

1 tsp salt

½ tsp mace

1 tsp mixed dried herbs

1 egg, beaten


You will need a greased 1lb loaf tin.

Begin by jointing the duck to fit snugly into a pan, cover with water and cook in a low oven overnight or for 5 hours.


When it has cooled enough to handle, separate the meat and bones.  Strain the liquid and separate any fat off this, then boil the stock until you have approx 1/2- 1 pint of stock.


Chill the stock in the fridge.


Mix the sausagemeat, pork, herbs, salt and mace.


Preheat the oven to 160 C (fan)/ 180C


Make the pastry and keep back a ¼ of the dough and roll out the rest to line the loaf tin.


Put in half the pork mixture, then a layer of duck breast, cut into strips - use one or both duck breasts - reserve the rest of the duck meat for another dish.

Press in the remaining pork.


Roll out the remaining pastry and make a lid. Use water to seal the edges and make a crimp.  Make a hole in the centre of the pie.


Bake for 45 minutes, then allow to cool enough to handle.  Remove from the tin and place on a baking sheet and paint all over with beaten egg, then back into the oven for a further 45 minutes.

Test with a meat thermometer that it is cooked through.


Chill completely.  


The next day, gently warm the duck stock jelly until it is just liquid and then using a funnel, pour in as much as you can into the pie via the hole in the pastry.  Allow to cool in the fridge.