Mix the butter into the flour and salt until the mixture resembles bread-crumbs. Then add the beaten egg yolk to which you have added the iced water and combine well until the mixture forms a ball. Wrap the mixture in cling-film and rest it in the fridge for a minimum of 2 hours. For the filling: Preheat the oven to Gas4/350degF/180degC Grease a loose-bottomed 7in (2 1/2 in wall) cake tin and line with a third of the rolled out pastry. Ensure all the bones are removed from the meat and then shred the meat into bite-size pieces. Put the salt, pepper and juniper berries into a pestle and mortar and crush, leaving quite a coarse texture. Place the meat in the pastry case in layers, dont worry about keeping dark and light meat separate. Season each layer generously with the salt, pepper and juniper mixture. Moisten with the brandy and the two tablespoons of the stock. Make a lid with the remaining pastry. Cut a penny sized circle from the centre of the pie to allow steam to escape. This remains on for the cooking of the pie, but comes off when it cools. Brush with the beaten egg. Place the pie on a baking sheet and place in the oven for 1 hour or until nicely browned. Heat the pint of stock, and dissolve the gelatine into it and then allow to cool slightly. When the pie is cooked, lift off the centrepiece and pour the stock mixture slowly in allowing time for each lot to settle and be absorbed. You may have a little left over. When the pie is full, return the centrepiece and allow to cool for 24 hours. Serve with salad and relishes. NOTES : The current cook at Sledmere House is Maureen, whose game pie should be served cold.