Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Marinade
- 500 g mixed game cut in pieces (3 cm) (e.g. pheasant, partridge, duck)
- 500 g chicken, pheasant, partridge or pigeon breasts (or mixture)
- 120 g dried sour cherries
- 200 g port
- 2 sprigs fresh thyme, leaves only
- 4 juniper berries, crushed
Hot Water Shortcrust Pastry
- 140 g lard, diced, plus extra for greasing
- 90 g water
- 80 g milk
- 1 tsp fine sea salt
- 500 g plain flour
Filling
- 250 g pork belly, boneless, skinless, cut in pieces (2 cm)
-
250
g smoked bacon, rind removed, cut in pieces
or 250 g pancetta, rind removed, cut in pieces - ½ tsp ground mace
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 1 egg, beaten, for glazing
Jelly Filling
- 250 g beef stock
- 3 gelatine leaves (or sufficient to set 250 g liquid), soaked in cold water for 5 minutes
- Nutrition
- per 1 portion
- Calories
- 2656 kJ / 635 kcal
- Protein
- 44.3 g
- Carbohydrates
- 39.8 g
- Fat
- 31.6 g
In Collections
Alternative recipes
Show allThai Garlic Pork with Rice and Vegetables
40min
Chicken Garam Masala
50min
Chicken Kievs with Potato Salad and Green Beans
1h 15 min
Sausage and Bacon Casserole
50min
Pierogi with Meat
1h
Baby-friendly Veg-loaded Chilli Con Carne with Brown Rice
1 Std. 10 Min
Chinese Pork with Vegetables
1 Std. 20 Min
One-pot Moussaka
30 Min
Roast Lamb with Vegetables and Mint Sauce
2h
Mexican Stuffed Peppers
45 Min
Cumin Lamb and Aubergine Stew
1 Std. 10 Min
Creamy Mustard Chicken Stew
40min