Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 4
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.