Hot venison pies
Michel Roux Jr shares with us his cousin's deliciously hearty venison pie recipe.
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Ingredients
- 500g venison meat (trimmed)
- 150g fatty pork meat
- 150g veal
- 400g pork fat
- 1 tablespoon brandy
- Salt
- pepper
- 1kg puff pastry
- 75g venison liver (if you can't get venison liver, you can use chicken livers instead)
- 50g raw foie gras
- ½ tablespoon duck fat
- 1 shallot (chopped)
- 1 sprig thyme
- 1 bay leaf
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