Raised game pie from Paul Hollywood's Pies and Puds by Paul Hollywood

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 19, 2019

    This was my first attempt at game pie and it turned out pretty well. For the game, I just had wild pheasant, and added ground pork and American bacon. I didn't have mace, so used extra allspice, and substituted tawny port for the madeira. My springform pan was 9" wide, so the pie was shorter. The crust was surprisingly easy to make and roll out. Baked it for 30 minutes at 400 F and 1.5 hrs at 350 F. I was short on time, so it only cooled for 30 min before slicing, which definitely wasn't long enough as the juices came running out. Next time I'll plan better. Everyone liked it. The pie had classic game flavors and aroma. This was one of the best uses of the can-be-super-dry pheasant my husband brought home.

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