
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Marinade
- 500 g mixed game cut in pieces (3 cm) (e.g. pheasant, partridge, duck)
- 500 g chicken, pheasant, partridge or pigeon breasts (or mixture)
- 120 g dried sour cherries
- 200 g port
- 2 sprigs fresh thyme, leaves only
- 4 juniper berries, crushed
Hot Water Shortcrust Pastry
- 140 g lard, diced, plus extra for greasing
- 90 g water
- 80 g milk
- 1 tsp fine sea salt
- 500 g plain flour
Filling
- 250 g pork belly, boneless, skinless, cut in pieces (2 cm)
-
250
g smoked bacon, rind removed, cut in pieces
or 250 g pancetta, rind removed, cut in pieces - ½ tsp ground mace
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 1 egg, beaten, for glazing
Jelly Filling
- 250 g beef stock
- 3 gelatine leaves (or sufficient to set 250 g liquid), soaked in cold water for 5 minutes
- Nutrition
- per 1 portion
- Calories
- 2656 kJ / 635 kcal
- Protein
- 44.3 g
- Carbohydrates
- 39.8 g
- Fat
- 31.6 g
Alternative recipes
Welsh Rarebit with Branston Pickle
20 min
Lavender Shortbread
1j
Marzipan
10min
Simnel Cake
3 godz.
Shortcrust pastry
5 Min
Chilli and Apple Jelly
4h 15min
Sticky Jamaican Ginger Cake
25h
Rich Shortcrust Pastry
25 Min
Spotted Dick Pudding
2 Std. 45 Min
Steak and Kidney Pudding
5 godz.
Peshwari Naans
2j
Seville Orange Marmalade
2h 30min