Yesterday evening I adapted another traditional recipe from Alsace to incorporate venison (instead of veal and/or pork) and as it worked beautifully, I thought I'd share it with you.
“Tourte de la Vallée de Munster/Ealing" (based on this)
- 500gr each minced venison (roe in this case) and pork.
- One onion
- As many mushrooms as you like (I like lots)
- Two eggs
- Three cloves of garlic
- Handful of parsley
- Salt, pepper, nutmeg
- Splash of cognac
- Puff pastry
Chop up the onion, the garlic and the mushrooms and soften in some butter in a frying pan. In a mixing bowl, mix the venison, the pork, the chopped parsley, salt, pepper, nutmeg, a splash of cognac, an egg, and then the onion and mushroom mix from the pan. Ideally leave this to rest for a few hours in the fridge to allow the flavours to develop and merge, but I didn’t have time to do this, and that’s fine too. We all have lives to live after all.
After greasing it with butter, line a deep pie dish with puff pastry, fill with the meat mixture, cover with a pastry lid, seal around the edges, cut a chimney or two into the lid, then brush egg yolk over it. Bake at 180 degrees for an hour, and serve with a green salad.
C’est tout, folks!