Skip to main content
Main

A Good Common English Game Pie

A savory pie filled with venison, hare, and forcemeat, topped with a short crust and served with well‑jellied gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 19 ingredients
Jump to recipe ↓

Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

A Good Common English Game Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the meat

  1. Remove the flesh from the upper side of the neck of venison.

  2. Trim the venison to fit the dish.

  3. Rub the venison with a mixture of coarse sea salt, cayenne, ground mace, and ground nutmeg.

  4. Cut the hare into joints.

  5. Bone the back and thighs of the hare.

  6. Fill the hare joints with forcemeat No. 1 mixed with ½ cup butter, minced eschalots, and chopped liver.

Assemble the pie

  1. Line the dish with a rich short crust.

  2. Place the venison in the center of the crust.

  3. Arrange the hare around the venison.

  4. Fill any gaps with more forcemeat.

  5. Add a few spoons of well‑jellied gravy.

  6. Securely fasten the cover.

  7. Decorate the pie if desired.

Bake and make the jelly

  1. Bake for 2 hours at 400°F (200°C).

  2. For the jelly, boil 2 pounds of shin of beef in 1 quart of water until reduced by half.

  3. Season the jelly with ham, peppercorns, cloves, mace, and salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Venison neck
Forms the central meat of the pie, providing the main savoury flavour and bulk.
Hare
Adds rich, gamey meat that cooks into the surrounding forcemeat and gravy.
Butter
Enriches the forcemeat, adding fat that keeps the filling moist and tender.
Hare liver
Contributes a rich, concentrated flavour and a smooth texture to the forcemeat.
All-purpose flour
Forms the structure of the rich short crust that holds the pie together.
Shin of beef
Releases gelatin into the water, producing the jelly that sets the pie's gravy.

The step that matters

Securing the cover. A well-sealed lid keeps the juices and steam inside, so the meat cooks gently in its own moisture instead of drying out during the long bake.

Swap the mace

How well each one fits the dish's main ingredients (venison, pepper, nutmeg, butter, liver, flour, beef):

  1. Parsleyfits better
  2. Sagefits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against venison, pepper, nutmeg, butter, liver, flour, beef. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes