Eat Seasonal

with Andrew Wilkinson of Artisan

This stunning Game Pithivier recipe blends venison, mallard, pheasant and partridge to create a meaty dish that really packs a punch on the flavour front and, as I’m sure you’ll agree, makes a welcome alternative to all that festive turkey!

Accompanied by a mix of seasonal vegetables and a rich venison sauce, this makes for a hearty plate of food during those lingering winter months.

Here in the artisan kitchen, we’re always looking to bring new flavour combinations to our diners and 2016 is no different. Our seasonal showcases, which celebrate an ingredient, type of cooking or time of year, get under way in February and we’ll be exploring a range of themes – from new season shoots and foraging to an allotment harvest and best of British.

Keep up-to-date with our all our latest menus on the artisan website at

Game Pithivier

Serves 4


4 lamb rumps (250g per portion)

300g minced game (venison, mallard, pheasant and partridge)

4 x shallots

1 x sprig of rosemary and thyme

100g minced pancetta

1 clove of garlic

8 toasted juniper seeds


Mix the game mince with the pancetta. In a pan, sweat the shallots, rosemary, thyme, juniper and garlic until soft, place mix on a tray and allow to cool. Mix thoroughly with the meat and season. Ball the farce into four 85g balls.

Venison sauce

200g venison trim (chopped small)

1 glass of port

1 glass of red wine

4 x shallots

6 x crushed black pepper corns

1 x thyme

1 clove of garlic

1 sprig of rosemary

200ml beef stock

50ml chicken stock

To make the sauce

In a heavy based pan, brown the venison trim in a little butter, ensure it is thoroughly coloured. Add the shallots and garlic along with the rosemary, thyme, garlic and peppercorns and sweat until translucent. Deglaze the pan with the port and red wine; reduce until a syrup. Add the beef stock followed by the chicken stock; bring to the boil and simmer for 20 minutes. Pass through a fine sieve and reduce until the sauce coats the back of a spoon. Finish the sauce with a knob of butter to make it glossy before serving.

Making the pithivier

4 x 85g farce balls

1 x pot of egg wash

8 x disc of puff pastry (roughly 20cm in width)

Pastry cutters


Lightly egg wash two of the puff pastry discs. Place one of the farce balls in the centre of one of the pastry discs. Use the other pastry disc to enclose the game mix and push out any air within the centre to create a dome. Using the back of a small pastry cutter, press gently over the dome to seal the pastry and let our any further air. Egg wash the pithivier and leave for two minutes. Egg wash for a second time and score the pithivier with the back of a knife and rest. Trim the edges of the pithivier using a large pastry cutter. Bake at 200C for 10-12 minutes. Allow to rest for 5 minutes. Arrange on a plate with glazed winter vegetables and the venison sauce.

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