Gluten-Free Game Pie
"To use up the very dry game from making game broth I made up this pie. It turned out astonishingly tasty. Cooking time is only approximately because after reducing the oven from 400 to 350 degrees I mostly watched the pie and not the clock... The pie should be perfect when the top is light brown and slightly crispy. For the meat I used rabbit and pheasant, but I guess you can use any kind of game or even shredded cooked chicken. For the cream cheese I used goat cream cheese, but you can use any kind of cream cheese...."
INGREDIENTS
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1/4 cup coconut flour
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1/4 cup arrowroot starch
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1/2 cup millet flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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2 ounces margarine
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1 egg yolk
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1/2 teaspoon vinegar
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1 teaspoon italian herbs
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1 -2 teaspoon ice water
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2 cups game, cooked and shredded
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2 eggs
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1 egg white
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3 tablespoons cream cheese
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2 teaspoons arrowroot starch
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1 teaspoon italian herbs
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1/2 teaspoon salt
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1/2 lemon, peel of
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2 tablespoons sage, chopped
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1/4 teaspoon garlic, granulated
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1 teaspoon butter, or
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ghee, or
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margarine
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