- 250 grams Venison (from the leg)
- 100 grams unsalted Bacon
- 50 grams Chicken liver
- freshly ground peppers
- freshly grated Nutmeg
- 50 grams pickled Truffle
- 1 Tbsp chopped Pistachio
- 2 tsps Truffle oil
- 1 Tbsp Cognac
- 1 Tbsp Madeira Wine
- 1 Tbsp Game stock
- 150 grams Crème fraiche
- 250 grams frozen Puff pastry dough
- 3 egg yolks
- 125 grams Whipped cream
- 1 fresh Truffle (as desired)
Thaw puff pastry according to package directions.
Finely grind venison, bacon and chicken in a meat grinder or food processor. Add salt, pepper and nutmeg and mix until smooth and well blended.
Cut pickled truffles into small cubes.
Stir pickled truffles, pistachios, truffle oil, cognac, Madeira, game stock and crème fraîche into the meat mixture. Season with salt and pepper and refrigerate until chilled.
Roll out puff pastry on floured surface to 2 mm (about 1/8 inch) thickness. Line pie dish with 2/3 of the pastry. Spread the meat filling in the crust. Cut remaining pastry into a round large enough to cover the top. Place on the filling, pressing the edges firmly. Brush pastry with 1 beaten egg yolk. Cut out a small hole in the pastry. Bake in a preheated 200°C (approximately 400°F) oven for 15 minutes.
Meanwhile, whisk the remaining egg yolks with the cream, salt, pepper and nutmeg. Pour through a funnel into the pie. Bake 15 minutes longer or until done. If desired, cut fresh truffle into very thin slices and place on the tart.