MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dominic Jack's Roe Deer Pitiver
Categories: Venison, Pork, Booze, Pastry, Fruits
Yield: 6 Servings

MMMMM--------------------------FILLING-------------------------------
60 g Butter
1 1/2 Onions; peeled, diced
2 cl Garlic; crushed
8 Springs of thyme
150 ml Brandy
150 ml Port
350 g Roe deer trimmings from leg
- & shoulders
150 g Pork fat
100 g Pork belly
3 Dried apricots; chopped
3 Prunes; chopped
6 (10 g ea) pieces of fillet
- roe deer
12 sl Pancetta

MMMMM---------------------------PASTRY--------------------------------
3 Sheets puff pastry; 2mm
- thick
1 lg Egg; beaten
Salt & pepper

TO MAKE THE FILLING: Melt the butter in a pan and gently
cook the onions and garlic until they are very soft and
translucent. Mix in the thyme, then add the brandy and
port and continue to cook until the alcohol has
evaporated.

Remove from the heat and leave to cool. Once the mixture
is cool, add the roe deer trimmings, pork fat and belly
and mix together. Mince this mixture and place in a
large bowl.

Add the chopped apricots and chopped prunes and mix.
Season with salt and pepper - check the seasoning at
this point. The best way to do this is to fry a small
amount (basically a mini burger) in a frying pan until
cooked through and then taste it. Correct the seasoning
if necessary. Separate into 6 x 60 g portions and set
aside.

TO ASSEMBLE THE PITHIVIERS: Grease 6 small bowls or cups
that are no more than 8cm/3in in diameter each, and
cover with cling film. Layer the inside of each with 2
slices of the pancetta, then trim. Pack about 30g of the
filling into the base of each bowl, then in the centre
add your 10g fillet of roe deer, then add the remaining
30g of filling over the top and press down firmly and
smoothly.

Take one sheet of puff pastry and carefully turn out the
six small bowls on to the pastry, leaving enough of a
gap between each. Layer your next sheet of pastry over
the top very carefully. Cut around each portion with a
90mm pastry cutter. Once you’ve done that, take a 70mm
cutter, and use the top (not the sharp end) to just
press down gently over the mixture to leave a small trim
around the bottom.

Brush the pastry on each pie with some of the beaten
egg. Place each finished pithivier on to a tray lined
with parchment paper. Chill in the fridge for 10-15
minutes.

Remove the pithiviers from the fridge and brush with the
remaining beaten egg. Score the tops with the back of a
knife, creating half-moon patterns across the pastry.
Chill in the fridge until ready to cook.

TO COOK THE PITHIVIERS: Set the oven @ 180°C/360°F/Gas
Mark 4. Remove the pithiviers from the fridge. Make a
small hole at the centre of each to allow steam and
excess moisture to escape. I often do this with an old
pen, having removed the ink. You can create a small
pastry chimney on top of each pie with the trimmings
from your pastry if you like.

Bake in the oven for 25-30 minutes or until golden
brown. The roe deer fillets in the centre can still be
medium rare but the mince must be cooked through. A good
indication is to put a skewer in the middle and test it
on your lip. If it feels hot then it is ready.

TO SERVE: Place each pie on its own plate. Serve with a
port sauce, which you can pour into the pithivier’s
small chimney at the top.

RECIPE FROM: https://foodanddrink.scotsman.com

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