Game Pie In Crust

Preparation:

Preparation: Remove the skin from the kidney fat, sprinkle it with a little flour and chop it coarsely. Then place it in a bowl with the water and the rest of the flour, and work everything until you obtain a firm and homogeneous dough. Salt it and knead it a little more on the pastry board; let it rest for a couple of hours and then roll it out thinly with a rolling pin into a sheet. From this, obtain a strip, 2 cm wide and as long as the perimeter of the pan, and a lid to measure. Brush the edge of the pan with a little beaten egg yolk, then cover it with the strip of prepared dough. Bone the partridges, place the bones in a saucepan with the hot oil and brown them over high heat together with half the onion and carrot for 4-5 minutes. Add the wine, let it consume slightly, then pour the water into the saucepan and let the bones cook until the liquid has reduced by half. At this point sieve the cooking liquid from the bones, collect it in a clean saucepan and let it simmer over medium heat until it becomes a quarter of the initial amount. Fry the diced bacon in a saucepan over moderate heat for 5 minutes, then add the rest of the vegetables and let them brown for 4-5 minutes. In another pan, melt the butter gently and brown the partridge meat for 6-7 minutes over high heat, then add the fried vegetables and bacon, the paprika, the crushed juniper berries, the necessary salt and a ground pepper. Mix well and transfer the mixture into the baking dish, then place the lid on top of the dough, helping yourself with the rolling pin, and press it well along the edge. Use the scraps of pasta to decorate the prepared lid with many strips arranged in a grid, then make a hole in the center of the lid to allow the steam to escape during cooking. Bake the pie in the oven at 200 degrees for about 50 minutes. Halfway through cooking, pour the broth prepared with the bones into the dish through the hole in the lid. --- ADVICE. It is a traditional English dish, very tasty and also with a pleasant aesthetic effect. The pastry lid, golden and crunchy, encloses a tasty filling prepared with partridge or pheasant meat. This type of preparation allows, among other things, to use with excellent results specimens damaged by the shot and therefore not presentable whole.