INGREDIENTS
(serves twelve)
For the sauce
200ml Cabernet Sauvignon vinegar
Roasted venison and boar bones
2 shallots, sliced
½ onion, chopped
1 carrot, chopped
1 celery stick, chopped
½ leek, chopped
30g butter
2 juniper berries
1 sprig thyme
1 bay leaf
400ml red wine
800ml chicken stock
500ml veal stock
For the pie
500g lean venison, minced
400g boar flank, minced
100g foie gras, diced into 5mm cubes
3 shallots, diced and cooked in butter
½tsp chopped thyme
2tbs chopped parsley
1tsp ground spices: fennel seeds, black pepper, pimento, coriander seeds in equal quantities
40g sultanas, soaked in Armagnac
100g oyster mushrooms, chopped and sautéd until golden brown
Seasoning
1kg puff pastry
1-2 eggs
10-12 heads of chicory
Lemon juice
500ml double cream
2tbs orange zest, julienned and blanched
Orange segments, to garnish
METHOD
Add vinegar to bones, vegetables and herbs. Reduce by two-thirds. Add the wine and reduce by half. Add the stocks and braise in the oven at 175ºC for 1-1½ hours. Strain and reduce to required consistency and flavour strength.
Combine the pie ingredients and shape into balls. Roll out the puff pastry to 2mm thick and cut out two 12cm discs per pie.
Place a ball of meat in the centre of one pastry disc and egg wash around the edge. Place a second disc on top and crimp around. Egg wash the pastry and make a small hole in the top. Bake at 200ºC for 15-20 minutes.
Reduce the cream until lightly thickened. Remove the core from the chicory and slice. Cook until al dente in water and a little lemon juice. Strain and leave to drain. Bind with the double cream and add the orange zest.
To assemble, put the pie on a nest of the chicory, pour the game sauce around it and garnish with warm orange segments.
Mike Womersley