Venison Pivier
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A two-step dish featuring venison wrapped in pastry with black truffles.
02:00:00 total
Serves 6
hard
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Ingredients
- venison - watch the video to see (various cuts including belly, loin, and heart)
- black truffles - watch the video to see (high-quality truffles from Wilshire)
- sausage meat - watch the video to see (for wrapping the chicken)
- puff pastry - watch the video to see (all butter pastry)
- egg yolk - watch the video to see (for glazing)
- chard - watch the video to see (for wrapping)
- trans glutamase - watch the video to see (meat glue for binding)
Instructions
- Prepare the filling: Minced venison legs mixed with set powder and diced lard.
- Wrap the filling: Shape the filling with sausage meat and wrap it tightly.
- Prepare the pastry: Roll out puff pastry and wrap around the venison filling.
- Chill the wrapped dish: Place in the fridge to firm up before cooking.
- Score and glaze: Score the pastry and glaze with egg yolk before baking.
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