Deer Liver Parfait

Coarsely dice the livers, drizzle with Cointreau and cognac, cover and chill for 30 min. In the meantime, dissolve the butter at a moderate temperature and let it cool down again, but do not let it become firm. Peel and dice the shallots, remove the skin from the apple, cut into quarters, remove the core, chop the apple into small pieces.

Remove 2 tablespoons of the melted butter, sauté the apple pieces and shallots in it for 5 minutes while stirring, sprinkle with marjoram and let cool.

Turn the marinated liver pieces (with marinade) and the apple mixture alternately twice through the fine disk of the meat grinder. At the end, put a piece of parchment paper in mincer to squeeze out all leftovers.

Spread the liver mixture through a hair sieve. Mix whipped cream with egg. Beat whipping cream and butter alternately into liver mixture with whisks of hand mixer on high speed, season heartily with nutmeg seasoning, salt, pepper and new spice. Pour the mixture into a terrine or possibly a casserole dish and cover with aluminum foil, pinch the foil neatly around the edge, cut a few small holes in the surface. Place the dish in a larger dish (e.g. a roaster), add enough hot tap water to cover 2/3 of the dish. Poach the parfait in the oven at 100-150° Celsius (gas 1/2-1) on the middle shelf for 70-80 minutes (depending on the shape).

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