Cold Game Pie a LA Cleveland

Ingredients

• 1 pound raw veal
• 1 pound fresh loin of pork
• 1 thin slice cooked ham
• 1 partridge
• ½ cup dry white wine
• 1 chopped shallot
• 1 bay leaf
• 1 teaspoon thyme
• a few slices of onion
• ½ handful whole black pepper
• coarse sea salt to taste
• ½ pound fat larding pork
• 1 pound flour
• ¼ pound butter
• 1½ cups cold water

Directions

1. Cut the veal into small slices about 3 inches long and ½ inch thick.

2. Cut half of the pork into thin slices and add to the bowl with the veal.

3. Cut the ham into 5 or 6 equal parts lengthwise and add to the bowl.

4. Bone the partridge, remove all nerves, and add to the bowl.

5. In a small saucepan, cook the wine with the shallot, bay leaf, thyme, onion, and black pepper for a few minutes, then strain over the meats in the bowl and add salt.

6. Remove the skin from the larding pork, chop it, and mix it with the remaining veal and pork, passing it through a meat grinder twice to make forcemeat.

7. For the pie crust, soak the flour with the butter and cold water, mixing well until it is hard but not stringy; let it rest for 2 hours.

8. Butter an oval mold with no bottom and place it on a baking pan.

9. Roll out the paste to fit the mold, about ¼ inch thick, covering the bottom and sides.

10. Fill the bottom with a thin layer of forcemeat, slice the truffles, and place them on top of the forcemeat.