Game pithiviers recipe
 An assortment of feathered and furred game goes into this majestic game pithivier! 100g/3½oz hare, diced50g/1¾oz rabbit, diced50ml/2fl oz Port50ml/2fl oz brandy1 tbsp butter100g/3½oz chicken livers, cleaned and trimmed1 wood pigeon, breast meat diced and leg meat removed and chopped1 pheasant, breast meat diced and leg meat removed and chopped25g/1oz fresh flatleaf parsley, chopped2 tbsp caramelised onions100g/3½oz pancetta2 thyme sprigs, leaves picked1 tbsp toasted and crushed juniper berries 320g/11½oz ready-rolled puff pastry sheet1 egg, beatensalt 100g/3½oz hare, diced 50g/1¾oz rabbit, diced 50ml/2fl oz Port 50ml/2fl oz brandy 1 tbsp butter 100g/3½oz chicken livers, cleaned and trimmed 1 wood pigeon, breast meat diced and leg meat removed and chopped 1 pheasant, breast meat diced and leg meat removed and chopped 25g/1oz fresh flatleaf parsley, chopped 2 tbsp caramelised onions 100g/3½oz pancetta 2 thyme sprigs, leaves picked 1 tbsp toasted and crushed juniper berries 320g/11½oz ready-rolled puff pastry sheet 1 egg, beaten salt 2 tbsp rowan berry jelly2 Little Gem lettuces, leaves separated1 head endive, leaves separated2 tbsp roasted and chopped chestnuts 2 tbsp rowan berry jelly 2 Little Gem lettuces, leaves separated 1 head endive, leaves separated 2 tbsp roasted and chopped chestnuts Method Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers. Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers.