Place all large pieces of game in a large stewpot and mix together with spices.
Add chopped potatoes onion. Season.
Cover with pastry, piercing holes to allow steam to escape. Set aside.
Mix all ingredients together and stuff the empty, plucked goose neck.
Bind the goose neck shut with string and cover the head with aluminium foil.
Place the stuffed neck at the centre of the cipaille.
Mix all ingredients together.
Pour the broth over the cipaille crust.
Cook over high heat and bring to boil.
Place the stewpot in the oven and cook at 300?F (150?C) for 3 to 4 hours.
Cover for the first hour only.