Game Pithivier

Serves 4-6

1 pheasant 1 partridge 1 rabbit (or a similar combination of game)

1 onion

1 carrot

1 rib of celery

2 bay leaves

Sunflower or rapeseed oil

150ml (¼ pint) white wine

20g (¾oz) butter

20g (¾oz) flour

1 tablespoon double cream

1 egg yolk

1 teaspoon Dijon or English mustard

Grated nutmeg

450g (1lb) puff pastry

1 egg yolk

• Cut the game up so it will fit into a casserole and fry it in the oil to give it colour. Roughly chop up the carrot, onion and celery and add this to the casserole together with the bay leaves, wine, seasoning plus another ¼ pint of water or stock. Simmer in the oven until the meat is tender. Preheat the oven to 220C (425F, Gas mark 7). Melt the butter in a pan and stir in the flour. When the flour has cooked for a minute or two, add enough of the game stock to make a thick sauce. Set aside. Remove all the meat from the bones and chop the meat. Bind it with the sauce and add the egg yolk, cream, mustard and nutmeg. Check the seasoning as this needs to be quite highly flavoured. Allow to cool. Cut the pastry into “unequal halves” and roll them out to approximately 26cm (10 in) and 30cm (12in) diameter. On the smaller piece, place the meat leaving a 2in border. Wet this border and place the other piece of pastry over the top. Press the edges down well, make a hole in the top for the steam to escape. Carefully lift the Pithivier on to a flat baking tray and cut decorative lines in the pastry. Mix the egg yolk and a dash of water to make an egg wash and brush over the top. Bake for about 40 mins or until well browned. Reduce the heat of the oven if it is getting too brown.