Summary

Ingredients

• 2 saddle wild hare (fillet), approx. 300 g
• 1 tablespoon clarified butter
• 800 g turkey meat, well chilled
• 100 g bacon, reen
• 2 egg yolks
• 2 shallot (s)
• 20 g pistachios, chopped
• 1 tablespoon butter
• 2 teaspoons, heaped peppercorns, pickled
• Marsala, about 2-3 tablespoon
• 20 olives, with garlic paste filling
• 2 tablespoon spice mixture, (wild seasoning)
• salt
• pepper
• 6 sheets puff pastry, (frozen)
• 1 egg yolk
• 1 dash milk

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Instructions

1. Pre-heat the oven to 220 degrees Celsius.
2. Fry the saddle of hare fillets in hot clarified butter, then season with salt and pepper. Let cool down.
3. Sweat the shallots, finely diced, with the pistachios in butter, then leave to cool.
4. Turn the turkey meat and bacon very finely through the meat grinder. Add the cooled shallots with the pistachios, egg yolks and the pickled pepper to the minced meat. Season with game spices, salt, pepper and marsala. Mix well.
5. Line a loaf pan with puff pastry (defrosted and rolled out to the size of the pan). Cut out two chimneys in the lid sheet and decorate this with the remaining puff pastry.
6. Put a layer of farce in the mold. Spread some of the olives on top, press in a little. Place the hare fillets on top, cover with part of the farce. Spread the remaining olives and finish with a farce.
7. Now put the pastry lid on and press the edges firmly.
8. Mix the egg yolks with milk and brush the lid with it.
9. Cook the pie for the first 15 minutes at 200 degrees, then reduce the temperature to 180 degrees and finish cooking for another 45-50 minutes (cover with aluminum foil if necessary).
10. Let the pie cool for at least 24 hours.
11. Serve sliced.