< Back to Main Blog Posted: Sep 2024
Duck & Venison Pithivier Pie
Named after the French town of the same name, a pithivier is a round, enclosed pie, usually made with a puff pastry top and bottom and a filling in between. It’s a real showstopper, and nothing stops shows as well as our Duck & Venison Pithivier Pie, with slow cooked duck, British venison, caramelised lardons, celeriac, red wine and port. It’s the perfect centrepiece for a dinner party main or an alternative Christmas dinner.
A note on the pastry as it’s pivotal to a pithivier …
-
You want to get your oven and baking tray up to temperature before cooking. Preheat both to 200°C, removing the pie from the packaging whilst you’re waiting.
-
Once hot enough, place the silicone paper provided on the baking tray, and the frozen pithivier on top.
-
Cook in the centre of the oven for 50 mins.
-
Rest for a couple of mins before transferring to a board to carve and serve.
We’ve served it simply with our Braised Red Cabbage and Tenderstem broccoli, don’t be tempted to gild the lily; this dish is delicious enough on its own.
Explore the rest of our blog...
Getting the Most out of Your COOK Beef Wellington
If you’re serving up one of our Beef Wellingtons this Christmas, you’ve chosen well! The cooking instructions are all on the box, but we’ve also done a short video (below) on how to cook and serve your Beef Wellington, to make sure it’s the best it can be.
< Back to Main Blog Posted: Sep 2024