Raised Game Pie

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
  ou 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