cold game pie

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jamin

Forager
Nov 27, 2006
173
0
36
lincoln
www.piczo.com
hi guys, anyone make game pies. but like pork pies to be served cold. got plenty of all sorts to chuck in but got some questions. do i cook the meat before putting into the 'hot lard pastery'(still need to have a look into making that) what do people use for the jelly. read probly too many posh recipies and getting confused. some say use jelly sheets use the bones or pig skin. do you add minced pork as well and put it in layers pork game pork game ect. or should i just man up and just do it. lol. o and merry christmas. :)
 

calgarychef

Forager
May 19, 2011
168
1
woking
http://www.enjoy-how-to-cook.com/tourtiere.html

Heres a site to make tortierre in the Quebec style, it looks daunting but isn't that hard. Traditionally it contains, veal, game, and rabbit, onions and potato. You might also look at [FONT=.HelveticaNeueUI]http://www.cornishpastyassociation.co.uk/pasties.html. Which might actually work better for you. The thing with the Cornish pasty is [/FONT][FONT=.HelveticaNeueUI]That it doesn't cook as long so you need tender meat. If you want a jelly filled meat pie, you'll be best to use a can of beef stock or consommé and[/FONT]
[FONT=.HelveticaNeueUI]Add jelletin according to the package instructions.[/FONT]
 

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