Fine Venison Pâté with Rosehip Sauce

For the pie dough, knead all ingredients together (keeping as cool as possible), wrap in foil and let rest in the refrigerator for 3 hours. Cut veal, chicken, unsmoked bacon and calf’s liver into fine cubes and chop with the ice-cold whipping cream in a food processor. Flavor with salt, pickling salt, Armagnac, pepper, marjoram and some pâté spice and chill the farce on an ice cube tray. Salt and pepper well cleaned saddle of venison and sear all over in hot oil. Lift back out of the pan and refrigerate. Cut white bacon into 3 mm cubes, blanch briefly in boiling water, rinse with ice and drain. Cut ham into 2 mm cubes. Mix the meat farce with pistachios, ham and bacon cubes, dried plums and black walnuts in a bowl in an ice water bath. Roll out the cooled pie dough to a thickness of about 2 mm so that it can be overlapped on both sides of the mold. Butter and line the mold. Brush dough with egg yolk and allow to dry briefly (this prevents the dough from becoming mushy from the filling). Pour in farce two fingers high, place venison fillet in the center and top with remaining farce. Smooth out. Fold over excess dough on one side and brush with yolk. Fold second part over it and press down firmly. Cut out two holes 2 cm in diameter and brush dough with yolk. Cut out of baking paper z

Preparation Tip:

Cast iron molds are best for pie baking, as they transfer heat most optimally.

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