Game Meat Pie

Ingredients

• 350 g flour
• 1 tsp salt
• 150 g cold butter
• 2 egg yolks
• flour (for dusting)
• soft butter (for the pan)
• 1 stale roll
• 500 g venison (from the shank)
• 200 g lean pork
• 3 shallots
• 1 tsp freshly chopped thyme
• 0.5 tsp orange zest (unprocessed)
• 100 g dried cranberries
• 80 g crème fraîche
• 1 egg
• Salt
• pepper (ground)
• 1 tsp cloves powder
• 1 tsp ground allspice
• 30 ml cognac
• 1 egg yolk
• 2 tbsp heavy cream

Instructions

1. 1.

   Knead the flour with salt, butter, and egg yolks along with 2-3 tbsp cold water into a smooth dough and wrap in cling film; chill for about 30 minutes.

2. 2.

   Roll the dough out to at least 4 mm thickness, use the pan to mark the outer dimensions on the dough (with the lid). Trim excess dough. Dust dough with flour and fold it lengthwise three times. Place dough in the greased pan and press firmly.

3. 3.

   Soak the roll in lukewarm water. Wash, dry, and finely chop the venison and pork in a mixer. Dice the shallots. Combine thyme, orange zest, drained and torn roll, cranberries, crème fraîche, egg, salt, pepper, cloves, allspice, and cognac with the meat mixture; mix well.

4. 4.

   Preheat oven to 160°C fan.

5. 5.

   Fill the pan with the filling and smooth the surface. Place the dough lid on top, moisten edges if needed, and press together. Punch a small hole in the center (like a chimney). Shape decorative motifs from remaining dough and arrange them on the lid. Whisk egg yolk with cream and brush around the edge of the dough.

6. 6.

   Bake in preheated oven for about 1.5 hours until golden brown. If it darkens, cover with foil.

7. 7.

   Remove from oven and let cool. Slice and serve with Cumberlandsauce if desired.