Game pithiviers

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Helena Puolakka

For the pithiviers

  • 100g/3½oz hare, diced
  • 50g/1¾oz rabbit, diced
  • 50ml/2fl oz Port
  • 50ml/2fl oz brandy
  • 1 tbsp butter
  • 100g/3½oz chicken livers, cleaned and trimmed
  • 1 wood pigeon, breast meat diced and leg meat removed and chopped
  • 1 pheasant, breast meat diced and leg meat removed and chopped
  • 25g/1oz fresh flatleaf parsley, chopped
  • 2 tbsp caramelised onions
  • 100g/3½oz pancetta
  • 2 thyme sprigs, leaves picked
  • 1 tbsp toasted and crushed juniper berries
  • 320g/11½oz ready-rolled puff pastry sheet
  • 1 egg, beaten
  • salt

For the salad

  • 2 tbsp rowan berry jelly
  • 2 Little Gem lettuces, leaves separated
  • 1 head endive, leaves separated
  • 2 tbsp roasted and chopped chestnuts
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