15th-century banquet. © The Art Archive / Alamy
submitted by Emma McFarnon
Exploring the significance of food in the royal court of Mary of Guise – mother of Mary, Queen of Scots –
• 1 kg mixed game (venison, pheasant, rabbit and boar)
• 2 large onions, peeled and diced
• 1 garlic clove
• 120 grams of brown mushrooms, sliced
• 120 grams smoked back bacon, diced
• 25 grams plain flour
• Juice and zest of 1 orange
• 300 ml chicken stock
• 70 ml of Merlot wine
• Salt and pepper
Preparation: (serves eight to 12)
1) Preheat oven to 180°C.
2) In a frying pan, brown the game.
3) Soften the onions and then add the garlic, mushrooms and bacon and fry for a few minutes.
Add the stock and orange juice and zest. Raise it to a boil then simmer for an hour until the meat is tender.
4) Let the mixture cool and add it to your short crust pastry case.
Add a pastry lid and press it onto the lip of the base then trim it. Cut a steam hole or two and brush with a beaten egg all over.
5) Put the pie in the oven and bake for one hour. Cool before serving.