Game Pie

900g (2lb) Mixed Game

450g (1lb) Sausage Meat

340g (12oz) Hot-Water Crust Pastry

280ml (? pint) Aspic

110g (4oz) Streaky Bacon

110g (4oz) Mushrooms

2 tbsp Fresh Herbs (Marjoram, Sage, Thyme), chopped

1 Egg

Salt and Pepper

Pre-heat oven to 200ƒC: 400ƒF: Gas 6.

Remove the flesh from the game, cut into strips. Line a greased pie mould with pastry, reserving enough to for the lid. Place a layer of bacon at the base of the mould. Cover with a layer of half the sausage meat, then a layer of game, the remaining sausage meat and finally the mushrooms - season and add herbs between each layer. Roll out the remaining pastry to make a lid and cover the pie. Press to seal, trim and decorate. Brush with beaten egg, to provide a glaze. Cut a hole in the centre, to allow steam to escape.

Bake for 30 minutes.

Reduce heat to 150ƒC: 300ƒF: Gas 2.

Bake for 1? hours.

Remove from the oven and allow to cool.

Heat the aspic just enough to melt, pour into the pie through the steam vent using a funnel.

Chill for 6-8 hours before serving.