Pithivier of game with carrot purée and glazed onions
by Galvin brothers
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Ingredients
Store Cupboard
500g of puff pastry
plain flour, for dusting
25g of breadcrumbs, white
salt
white pepper
pepper
1 tbsp of caster sugar
525ml of chicken stock
75g of sugar
black pepper
Dairy
5 free-range eggs, lightly beaten
480g of unsalted butter
Fresh Meat
250g of mixed game, such as pheasant, wild duck and partridge
250g of veal shoulder
250g of lardo
2 duck breasts, wild
100g of caul fat, from a pig
Game
3 partridge breasts
2 pheasant breasts
Spices & Dried Herbs
1 pinch of allspice, ground
1 star anise
Salad & Fresh Herbs
1 tbsp of mixed herbs, such as parsley, chervil, tarragon
1 sprig of thyme
chervil
Fruit & Vegetables
200g of baby carrots, roughly diced
30 button onions, peeled
4 shallots, finely sliced
1/2 garlic clove, finely sliced
3 large carrots, peeled and cut into barrels
Beverages
2 tbsp of water
75ml of Madeira
Oils & Vinegars
1 tbsp of olive oil