Wild Boar Pâté

(*) Recipe for 1 pie Knead butter, flour, egg, water and a good pinch of salt into a dough. Wrap the dough in cling film and refrigerate for 1 hour.

Soak the mushrooms in lukewarm water for 15 minutes, then drain and chop.

Preheat the oven to 200 °C (fan oven 180 °C, gas mark 3).

Line a loaf pan with parchment paper or grease it well, roll out the dough thinly and line the pan with it. Reserve some dough for the top of the pie.

Put the shoulder of wild boar and the green bacon through a meat grinder and place in a large enough bowl. Add the minced cream, pistachios, mushrooms, thyme, juniper, new spice, cognac, salt and pepper and mix well with your hands for at least 10 minutes, until you get a creamy and firm mixture.

The amount on the dough in the loaf pan form, close with a dough sheet. As oven punch two holes in the dough cover.

With the remaining dough you can model decorations and put them on the dough cover. Brush the surface of the dough with beaten egg yolk. Bake the pie in the hot stove for about 40 minutes. Cool the pâté for one night.

Soak gelatin in cold water for 5 min. Bring port wine and clear soup to boil. Remove the saucepan from the stove, squeeze out the gelatine and let it melt in the hot clear soup. Then cool a little, just before the jelly begins to solidify, carefully touch the

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