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For this recipe choose older birds or woodpigeons, rather than young roasting game.
- 2-4 Game birds - according to size (pheasant, grouse, partridge, woodpigeon)
- 1 bouquet garni
- stock or water
- 1 large onion, chopped,
- 250 g (9 oz) mushrooms, sliced
- 60 g (2 oz) butter
- 1 rounded tablespoon plain flour
- 6 – 8 rashers bacon (optional),
- 3 – 4 Hard-boiled eggs, quartered
- Puff or shortcrust pastry
- Beaten egg for glazing
- Put the birds into a pan with the bouquet garni and cover with stock or water plus salt and pepper.
- Simmer, covered, until the meat begins to part from the bone, and can be cut away from the carcass in good-sized pieces. Arrange them in a pie dish.
- Brown the onion and mushrooms lightly in the butter - they should be golden rather than deep brown. Stir in the flour, and enough stock to make a rich, fairly thick but not gluey sauce.
- Simmer while you cut the rashers into convenient-sized pieces for small rolls: these should be lightly grilled, then arranged round the meat, along with the pieces of hard-boiled egg.
- Season with salt, pepper and chopped parsley. Pour over the onion and mushroom sauce which should come to within half an inch of the top of the pie dish.
- Cover with puff or shortcrust pastry in the usual way (puff pastry is traditionally used, but many people prefer a good shortcrust with meat).
- Brush over with beaten egg and bake for 30 minutes at 220°C / 425°F / Gas mark 7.
- The heat may be lowered once the pastry has risen well (puff) and is nicely browned (puff and shortcrust).