Preparation

Step: 1/16

Preheat the oven to 200°C (180°C fan, gas 6). Let the puff pastry thaw. Peel and slice the carrots.

Step: 2/16

Wash and quarter the apple, core and slice.

Step: 3/16

Peel and slice a shallot and the garlic.

Step: 4/16

Mix altogether in a roasting tin.

Step: 5/16

Pour in the wine and add the berries.

Step: 6/16

Place the meat in the marinade. Cover and leave to marinate for 24 hours. Turn halfway through.

Step: 7/16

Clean and dice the button mushrooms.

Step: 8/16

Peel and chop the second shallot.

Step: 9/16

Saute in a hot pan in 1 tbsp oil until softened. Add the mushrooms and cook until the liquid evaporates. Remove from the heat, mix in the parsley and season with salt and pepper.

Step: 10/16

Crush the pepper in the mortar and spread out on a plate. Remove the meat from the marinade, pat dry and brown all over in a hot pan in the remaining oil. Turn in the pepper to coat.

Step: 11/16

Unroll the puff pastry and spread the centre with some goose liver.

Step: 12/16

Spread over about a third of the mushrooms.

Step: 13/16

Place the meat on top and spread with the remaining goose liver. Place the remaining mushrooms on top and lightly press on all sides.

Step: 14/16

Brush the pastry edges with the beaten egg.

Step: 15/16

Fold the pastry over the meat and press the edges well to seal.

Step: 16/16

Brush with the remaining egg and bake in the oven for 45 minutes until golden brown. Remove from the oven, leave to stand for a few minutes, cut into slices and serve with red cabbage and berries.