Aylesbury game pie



  • A Buckinghamshire terrine made in a dish lined with bacon from alternating layers of seasoned forcemeat (pork fat, leg meat, liver, etc.) and diced meat from hare, chicken and pheasant previously marinated in brandy, thyme, bay and seasoning, covered with marinade and bacon, sealed and oven-cooked in a bain-marie for 3 hours. May be served hot or cold and demoulded.