Hot Pork Pie with Parsley & Thyme

Shoulder Pork marinated overnight  in Chardonnay, with the later addition of Parsley and Thyme - from our own herb garden - and baked in a half real butter / half lard  double crust - much to the delectation of its Testers. 

BUTTERMILK PIE

Egg-nog-ish filling with a hint of lemon and a golden gooey top, encased in short-crust pastry.  We think we'll call this pie "Golden Pond".  Yes, Golden Pond...

Venison Pie with Juniper Berries and Coriander

Mmmm... the pastry was golden, the venison was melt-in-the-mouth tender. The berries exploded with juniperus deliciousness, despite their bittersweet aroma. Oh, and the chips. They were good. A hearty combination!

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