PREHEAT the oven to 160°C/gas mark 2-3. For the pastry, first warm a mixing bowl and sift the flour and salt into it. Make a well in the centre. Heat the lard in the milk and water in a saucepan over a medium heat until just reaching boiling point, then pour into the well and stir quickly with a wooden spoon until thick. Continue working by hand to form a smooth dough. Cool slightly.
First line an 8in pie case with the pastry and cut out a disc of pastry for the lid. Cut all of the game breasts into strips longways. Season the pork and the game meats. Now layer the pork and breast meats inside the pie case, Christine Austin recommends: Continue the sloe gin theme with your own home-made version or try Raisthorpe sloe gin (£22.95, Fodder and other outlets). Alternatively pour a glass of the spice-dusted blackcurrant flavours of Domaine des Garrigues 2011, Lirac, (£7.99, Majestic).