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Pithivier of Game With Carrot Purée and Glazed Onions
GREAT BRITISH CHEFS41Ingredients
4Hours
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Ingredients
US|METRIC
6 SERVINGS
- 500 grams puff pastry
- plain flour (for dusting)
- 4 free range eggs (lightly beaten)
- 250 grams game (mixed, such as pheasant, wild duck and partridge)
- 250 grams veal shoulder
- 250 grams lardo
- 3 partridge (breasts)
- 2 duck breasts (wild)
- 2 pheasant breasts
- 1 free range egg
- 25 grams breadcrumbs (white)
- 1 pinch allspice (ground)
- 1 Tbsp. herbs (mixed, such as parsley, chervil, tarragon)
- 100 grams caul fat (from a pig)
- salt
- white pepper
- 50 grams unsalted butter
- 200 grams baby carrots (roughly diced)
- 2 Tbsp. water
- salt
- pepper
- 30 onions (button, peeled)
- 50 grams unsalted butter
- 1 Tbsp. caster sugar
- salt
- pepper
- 1 Tbsp. olive oil
- 4 shallots (finely sliced)
- 1/2 garlic clove (finely sliced)
- 1 sprig thyme
- 75 mL Madeira
- 150 mL chicken stock
- 5 grams unsalted butter (chilled)
- 3 large carrots (peeled and cut into barrels)
- 375 mL chicken stock
- 375 grams unsalted butter
- 1 star anise
- 75 grams sugar
- salt
- black pepper
- chervil
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