This recipe for a cold pie made using game, bacon and a herby, egg fortified sausage meat mix is brilliant to bake up ready for a picnic the next day. The game could be anything from venison, pheasant, partridge or grouse or any of the other traditional game birds that come into season on or around the glorious twelfth.

Game, Liver, Sausage Meat Pie with Bacon and Egg Picnic Recipe

The game and sausage meat pie, embellished with slices of bacon and finely chopped boiled egg is cooked in a straight sided bread tin which means it can be easily cut into square slices rather than angled slices that would be produced from a round pie tin. It can be made the day before and stored in the fridge sealed with food wrap until it is time to pack the picnic basket.

Ingredients:

  • 10 oz short crust pastry
  • 6 rashers of bacon
  • 2 hard boiled eggs
  • ¾ lb game meat (e.g. pheasant, grouse etc)
  • ¾ lb sausage meat
  • ¾ lb lamb’s liver
  • 1 tsp dried mixed herbs
  • 1 bayleaf
  • 1 onion
  • 1 clove of garlic
  • Freshly ground salt and black pepper

Method: