Game
Norfolk, England
Serves 4-6
1 Pheasant, cleaned and jointed
8 oz / 225g stewing steak, trimmed
and cut into 1in / 21/2 cm pieces
2 rashers streaky bacon, derined and cut into strips
1 oz / 30g butter
1 onion peeled and chopped
a little seasoned flour
2 oz / 60g small button mushrooms, wiped
2 sprigs parsley, 1 sprig thyme and 1 bay leaf, tied with string
salt and freshly ground pepper
1 pint / 500ml prepared brown stock
10 oz / 290g shortcrust or flaky pastry
1 egg, beaten
Pre-heat oven to 300F / 149C / Gas Mark 2
Melt the butter and fry the onion until just soft; set aside.
Dust the steak with seasoned flour, brown lightly and place at the bottom
of a deep pie dish.
Repeat with the pheasant joints and place on top of the steak, then scatter
over the onions, bacon strips and mushrooms. Add the herbs and season
to taste. Pour on sufficient stock, and cook for
11/2 to 2 hours.
Remove from the oven and allow to cool. Increase the oven temperature
to
400F / 200C / Gas Mark 6
Remove the herbs and discard, then add sufficient stock to bring the level
to about 1/2 in / 1cm from the top of the filling.
Roll out the pastry, cover the pie and trim.
Decorate and brush with the beaten egg. Bake for 20 minutes, then reduce
the temperature to 300F / 149C / Gas Mark 2 and bake
for a further 20 minutes, or until the pie is golden.