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Thread: “Tourte de la Vallée de Munster/Ealing"

  1. #1

    “Tourte de la Vallée de Munster/Ealing"

    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)

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    Ingredients :
    - 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
    - Butter
    - 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!
    Last edited by Pine Marten; 21-08-2015 at 14:20.

  2. #2
    That sounds nice! Good artistry on the top as well (next year on bake off?)

  3. #3
    Quote Originally Posted by palmer_mike View Post
    That sounds nice! Good artistry on the top as well (next year on bake off?)
    Well I like to make sure that my family know what they're eating, which in this case is obviously a massive gold-medal roe buck! It is lovely though and very easy.

  4. #4
    Quote Originally Posted by Pine Marten View Post
    Well I like to make sure that my family know what they're eating, which in this case is obviously a massive gold-medal roe buck! It is lovely though and very easy.
    I may have to try it, what sort of proportion do you recommend venison vs pork?

  5. #5
    I went more or less 50-50 but that's just because I happened to have 550gr of venison in one freezer bag, and the butcher gave me 400gr of pork. I think you could go 70-30 venison to pork. It doesn't matter all that much I don't think.

  6. #6
    Quote Originally Posted by Pine Marten View Post
    I went more or less 50-50 but that's just because I happened to have 550gr of venison in one freezer bag, and the butcher gave me 400gr of pork. I think you could go 70-30 venison to pork. It doesn't matter all that much I don't think.
    Thanks for that!

  7. #7
    Is it served hot, cold, or either?
    You can't say muntjac without saying, Mmmmmm.

  8. #8
    Generally warm, but I often eat it hot out of the oven after leaving it to cool for a little while. It's OK cold but nothing special.
    "Wishy washy hand-wringing diversified all encompassing liberal"

  9. #9
    as i dont have a gold medal Roebuck can i use lowly Fallow as it tastes gorgus and theres a bit in my freezer,and can i send the pastry to you for the artwork ???
    she buys shoes i buy ,shooting,she stops buying shoes,il be amazed

  10. #10
    You can use any deer I should think. If you send me the pastry I can do the same I did for mine and create the illusion that it's made with a huge Master Buck of any medal class you choose.
    "Wishy washy hand-wringing diversified all encompassing liberal"

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