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Preparation time. Overnight.
Cooking time. 10 to 30 minutes.
Serves 4.
Ingredients
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
Method
Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered.
Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces.
Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours.
Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.
Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam.
Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden.
Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers.
Cooking time. 10 to 30 minutes.
Serves 4.
Ingredients
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
Method
Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered.
Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces.
Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours.
Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper.
Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam.
Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden.
Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers.
