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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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