Venison Pâté, Elaborate

(*) For a cake pan (quiche pan) of 25 cm length, spread cake pan (quiche pan) with parchment paper, then with cake dough. Place the overhanging dough on the edge of the pie dish (quiche dish) and trim evenly with scissors to 2 cm wide. Refrigerate.

Soak morels in cold water. For the farce, finely pound juniper berries, thyme and coriander seeds in a mortar. Mix with freshly grated nutmeg and black pepper.

Blend prepared spices with cream, gin, venison mince, eggs, salt and cornflour in a cutter to a smooth farce. Refrigerate.

Cut venison cutlets into 1 cm cubes. Coarsely chop parsley. Squeeze morels well. Mix pistachios, morels, parsley and meat into the farce, fill into the mold and smooth.

Cover the meat farce with a very thick layer of gauze bandage to create a large cavity for the brawn.

Mix the egg and brush the edges of the dough with it. Cut a suitable lid from the second dough and cut out a 3 cm diameter hole in the center. Preheat the oven to 180 °C.

Place the dough lid on the pie, press the edges together, place inside and press smooth with fork. Brush with egg. Make decorations from remaining dough. Brush with egg. Bake on lowest rack for one hour until golden brown. Take out, cool. Pull out the gauze exactly and put the pie in a cool place.

Boil the sulz powder with water and gin according to package instructions.

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