Ardez Meat Pie

Cut the meat and bacon into large pieces weighing about 40 g and fry briefly in very hot oil.

Add the poultry liver, mushrooms and apples and sauté. Extinguish with Madeira and cognac and flambé. Season with thyme, sage, salt and bay leaf.

Cool the mixture and put it through a meat grinder. Mix in soaked raisins.

Spread out the casserole dish exactly with the lard slices. Pour in meat mixture and flatten with a tablespoon so there are no cavities. Wrap in bacon slices. Put on the terrine lid.

Meanwhile, poach the meat tart in the stove in a bain-marie at about 160 °C for 45 to 60 min. Cool the tureen in the mold.

Cut the poached meat pie into 1 cm thick slices. Serve with flower stems of leek, an apple filled with cranberries and quartered vinegar plums.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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