stewed deer and truffle pie with chanterelle mushrooms, baby onions and garlic. sliced truffle.

Deer steaks
Chanterelle mushrooms
Fried baby onion
Sliced truffle
Thyme flowers

For 8 persons.
The pastry.
250ml sour cream, 500g plain flour, 400g butter (chilled).
Dice the butter. Mix it with the flour until it has a texture like fine breadcrumbs. Add the sour cream until you have a ball of dough. Wrap in film and put in the fridge for 30 mins. Roll your pastry out to around 4mm of thickness and shape into individual bowls. (put baking paper in the bowls or rub the bowls with butter first so that the pies come out easier.)

The filling.
8 deer steaks cut into chunks, 400ml red wine, 1 fennel bulb, 40g peeled shallots, 4 chopped garlic cloves, 16 black olives from Provence (pitted), 30ml of olive oil, 2 cups of beef stock, 1 sprig of rosemary, 2 bay leaves, 2 sprigs of thyme, 1 egg (beaten).
Cover the meat in flour seasoned with sea salt and black pepper. Shake off any excess flour. In a deep frying pan sear the meat in some olive oil until browned on the outside. 
Take the meat out. Pour the wine into the pan at high heat and reduce by 3/4, then add olive oil and sauté the fennel and shallots on medium heat until soft. Add the garlic and cook for another 5 mins.
Heat a crockpot to its highest setting and add the meat. Add the vegetables from the frying pan, the stock, rosemary, bay leaves and thyme. Cook on high heat for 30 mins. Turn down to low heat and cook for 6 hours until the meat is really tender.

The pies.
Take the pastry bowls out of the fridge and brush with beaten egg. Add a generous quantity of grated truffle to the meat and stir it in. Fill the pastry with the meat. The meat shouldnt be too liquid or it will dampen the pastry walls and eventually cause a leak. Place the pastry tops and seal. Brush the top with beaten egg. Refrigerate for an hour before cooking. Cook at 220° for around 20 mins.

The side dish.
Take some baby onions and garlic cloves. Make a cut 2/3 into the flesh so they are open (leave the skins on). Fry Some chanterelle mushrooms in butter, garlic and persil for a few minutes, (they need to stay crispy). Put the ingredients together in individual serving bowls with the juices from the pan. Add some slices of truffle.

As the meat will have lots of flavour, the sauce just needs to add liquid to the equation. Heat some shallots in a pan and add some game stock. Add sea salt and black pepper. Reduce. Serve in small individual saucepans.