Mixed game puds and pies

Well it is Euro footy time and I have so far not missed a match, though with them having two together now it makes for a bit of juggling with the remote, but with a netbook, I am able to keep tabs on the secondary match.

But that has nothing to do with cooking game puds and pies. I was clearing out my game freezer and had quite a bit that needed using up, what better way than making individual puds for the freezer. So you will require:

Mixed game:
2 hare legs
3 rabbit legs
Breasts of 2 pigeons
500 g diced leg of wild boar
500 g diced red deer haunch

Remove meat and dice adding:

1 desert spoon of my ground game spices
slug each of gin, port and cassis, teaspoon of herb spices.

Mix all together, cover and allow to marinate overnight

This made more than enough filling for the six individual pud and a small pie. The rest is frozen so I have a quick pie or pud filling all ready for the off.

I also had about 1.5 ltr of beef stock that I had frozen about a month ago, perfect to make the game stock.

After stripping the meat from the bones and carcasses (also a good time to look for any shot), I added a roughly diced onion , leek, carrot and a chunk of celeriac, a teaspoon of  pepper corns, a piece of ginger, 2 crushed garlic cloves, a bouquette garni, add to the pressure cooker, some oil and sautéed with the bones and carcasses, pour in the beef stock (this was jellified), top up with water so all is covered, lid on up to heat and cook for 1 hour. Strain through funnel sieve,  Boy do you have a game stock!

For the filling:

Remove the meats with a slotted spoon from the marinade and allow to drain.
Small dice of leek, onion, carrot, cerleriac, a large garlic clove pressed (pulped). I added some frozen cepes and chanterelles that I had in the freezer (Lidel or Aldi can't remember which, but cheap)
Heat a little olive oil in the base of the Pressure Cooker add all of the vegetables and soften, add the meats and colour (I don't bother about browning as it has enough of it's own flavour), now add a litre of the stock and marinade mixed, lid on and cook for an hour. Remove the filling and take a good 1/2 ltre of stock, reduce and taste (oh boy does that taste fantastic)

Now make the herb suet pastry:

200g suet (1 pkt atora)
450 g SR flour
good pinch of salt
2 tsp of mixed dried herbs
enough  cold water to bring it all together to a firm dough

I cut it all together with a metal spoon (some say with a round knife, but "Wor Mam" always used a spoon so there you go) and then when it starts to come together give it a knead with your hands, form into a ball, cover and allow to rest.

Measure the dariol moulds to gauge the diameter of pastry needed, this turned out to be the exact size of one of my saucers (alas no more, it is now broken, never mind I broke a cup a while back so now have a 5 matching set again).

I just gauge the size of the ball of pastry, that I shall need and roll it out to about 2-3mm thick,put the saucer on top and cut round it. Cut out 1/4 of the circle this will be your lid.

The dariol moulds should have been buttered and then put into the fridge. Remove one at a time and ease the pastry into each in turn, sealing the cuts with thumb and fingers, it will have a good bit of overhang, make sure there is no air trapped between mould and pastry. Spoon in the filling (allow it to be proud of the top, spoon in 2 desert spoons of sauce.
Now place the disc on top to form a lid and folding the over hang together with your forefinger and thumb form a rope crimp. (it looks very pretty).

Place a piece of foil with a pleat in the middle and secure with string or if you can get it, that elasticated string that butchers use to tie their joints into shape. Tie this into rings and it will hold it into place and you don't have to fiddle with knots (I just don't have enough fingers)

Place them into a Slow Cooker (if you don't have a one don't get upset and feel left out, just use a pan with steamer insert, it just means you will have to keep an eye on the water I won't) and pour boiling water half way up the moulds, top on and switch on high for 5 hours. You can now watch the footy in peace!

Oh! yes almost forgot! The pie, well I made that in between, that was just some filling in a pie dish with a short crust pastry top. I shall be eating that at half time with some asparagus and rosemary potatoes.