Game Pâté with Dried Fruit Confit

From the ingredients for the dough, make a dry dough with the addition of the heated lard. Now rest the dough for at least 1 hour in the refrigerator with the lid closed. In the meantime, put half of the game meat, the veal and the bacon through a medium-fine meat grinder. Lightly brown the liver in the butter, deglaze with Armagnac and remove.

In the roast stock, sauté the diced onions until soft. Coarsely chop the peppercorns. Finely dice the liver and the venison and season heartily. Mix the peppercorns, meat, onions and the roast stock well and season heartily. Fold in the game and liver. Roll out the pâté dough on a little flour and spread it on a greased baking pan. Keep enough dough for the lid. Pour in the meat filling, smooth it out, place the lid on top and press it down well. Prick the lid a few times with a needle to allow the baking steam to escape. Then brush the lid with the beaten egg yolk and bake the pie in the heated oven (E: 200-225 degrees, G: level 3-31/2) for about 90 minutes. Test with a wooden skewer, if it stays dry when you pull it out, the pie is done. Take out and cool for one night. Turn out of the mold, cut into slices, arrange and bring to the table.

Dried fruit confit:

Cut off ginger and slice into narrow strips. Remove the peels and vi

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