Traditional British Game Pie

In a large mixing bowl, thoroughly combine the diced game meat, minced pork belly, smoked bacon, salt, pepper, mace, crushed juniper berries, and thyme. Set aside.

Preheat your oven to 200°C/390°F. Grease the 20cm springform cake tin.

In a medium saucepan, gently heat the lard and water until the lard has completely melted, then bring to a rolling boil.

Place the strong white bread flour and salt in a bowl. Pour the boiling lard mixture into the flour and stir quickly with a wooden spoon until it forms a dough. Once cool enough to handle, knead briefly until smooth.

Working quickly while the pastry is still warm, cut off two-thirds of the dough. Roll it out with a rolling pin and press it into the base and up the sides of the springform tin, leaving an overhang.

Pack the meat mixture tightly into the pastry-lined tin, pressing down firmly to remove air pockets. Create a slight dome shape in the center.

Roll out the remaining third of the pastry to form the lid. Brush the overhanging edges of the base with beaten egg, place the lid on top, and crimp the edges together tightly to seal. Cut a 2cm hole in the very center of the lid.

Brush the entire top of the pie with the remaining beaten egg using a pastry brush.

Bake at 200°C/390°F for 30 minutes, then reduce the oven temperature to 160°C/320°F and bake for an additional 90 minutes. The internal temperature of the filling should reach 74°C/165°F.

Remove the pie from the oven and let it cool completely in the tin at room temperature.

While the pie cools, prepare the jelly. Heat the stock and port wine in a small saucepan. Whisk in the gelatin powder until completely dissolved, then let it cool slightly.

Once the pie is completely cold, insert a small funnel into the central hole and carefully pour in the liquid jelly in stages, pausing to let it settle. Chill the pie in the refrigerator overnight to set.