Delicious – but very rich – served hot, accompanied by spinach, or slices of marrow cooked and then lightly fried in butter.  

Ingredients

Cold (cooked) game, e.g. wild duck, goose
½lb sausage meat (well seasoned)
6 rashers of bacon
2 hard boiled eggs
2 ripe, skinned tomatoes
2 cooked onions
2 tablespoonfuls of mixed horseradish (freshly made if possible)
Herbs, salt and pepper to taste.

Method

Line a large pie dish with short crust pastry.  Cook the sausage meat and the onions and mix together.  Thinly slice the tomatoes and hard boiled eggs.

Carve off the bone in thin slices any game in the larder – with the addition of thinly sliced venison if available.

Line the pastry case with slices of game, followed by a layer of the sausage meat and onion, a layer of bacon, a layer of sliced tomato and hard boiled egg and a sprinkling of herbs, salt and pepper. 

Follow with another layer of game, a layer of bacon, this time with a few dabs of horseradish on it, and in this way fill up the pie dish.

Cover the top with a pastry lid, brush with egg, and put into the oven to cook the pastry.

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