|Game bird meat||1 1⁄2 Pound|
|Olive oil||2 Tablespoon|
|Chopped parsley and thyme||1 Tablespoon|
|Rump steak/Veal||3⁄4 Pound|
|Ham/Lean bacon||1⁄4 Pound|
|Button mushrooms||1⁄4 Pound|
|Black pepper||To Taste|
|Red wine||1 Cup (16 tbs) (With A Good Dash Of Brandy In It)|
|Brandy||1 Dash (Mixed With Red Wine)|
|Pastry||1 (Flaky Pastry For Lid)|
Cut the flesh into neat pieces and marinate in the wine and brandy for about 3 hours.
Cut the veal or steak and the ham into strips and line a deep pie dish.
Sprinkle with a little of the finely chopped onions and herbs and a few pieces of the quartered button mushrooms.
Season with a little salt and pepper.
Take the game from the marinade and brown the pieces lightly in melted butter and oil.
Place them on the bed of meat already in the dish, tuck in any extra pieces of ham, steak or veal, and the rest of the mushrooms.
Strew the rest of the herbs on top, and add a little more salt and pepper.
Now use a mixture of the marinade, stock, and juices from the frying pan to moisten the pie.
Line the edges with flaky pastry, and cover with pastry lid.
Make a hole in the centre, and if the meat is not sufficiently high in the dish then add a pie funnel to help support the crust.
Gild with beaten egg yolk and decorate with pastry leaves.
It will need a hot oven to begin with, but as soon as the pastry begins to colour, reduce to a moderate heat.
If you are afraid the pastry will scorch, then put a piece of foil lightly over it at this stage.
It will take about \ hours to cook and will smell divine whilst doing so.
Use stock and wine marinade to make a beautiful gravy.