Pheasant Pie

Preparation:

Preparation: Brown the livers in half the butter with the whole garlic cloves and bay leaves. Add the filleted pheasant meat and the pork cut into small pieces. Add salt and pepper and cook over a moderate heat for a quarter of an hour. Sprinkle with a glass of Marsala and a half of brandy, let it evaporate. At the end of cooking, remove the garlic and bay leaves. Blend the meat gradually adding the cream and a knob of butter melted first in a bain-marie. Roll out the thawed pastry into a thin sheet, line the individual buttered moulds. Fill them with the pheasant pie and cover with another disk of pastry, sealing the edges well. Make a hole in the center of each cake and draw rays all around with the prongs of a fork. Brush the surface with the lightly beaten egg yolk. Bake in a preheated oven at 180 degrees for about a quarter of an hour. Remove, leave to rest for 5 minutes, unmold and serve. Accompanying wines: Vintage Tunina IGT Del Friuli, Cabreo La Pietra IGT Di Toscana, Marchese Di Villa Marina Bianco IGT Di Sardegna.