It's March 14th - or, as the Americans might write it, 3.14. Pi day, in fact. The mathematical constant without which re-calculating quantities for round cake tins becomes a bear of a job.
And to celebrate Pi, I present you with a pie. It's a bit of a cheat, taking full advantage of short-cutty convenience foods, but it's a damn good pie.
1 tbs olive oil
1 bag diced soffrito mix
1 tub smoked bacon lardons
300g diced wild rabbit
300g diced venison
3 crushed juniper berries
1 tub Bordelaise sauce that was tucked away in the freezer for a rainy day
2tbs booze (I used whisky because it was there)
1 pack frozen butter shortcrust
1/2 pack frozen butter puff
Soften the soffrito in a heavy-based pan in the olive oil & add the lardons. Add the meat, juniper berries and Bordelaise sauce, bring to the boil and turn down to a simmer, covered for about an hour or until tender. Drain the meat into a colander, reserving the liquid and returning it to the pan. Mix the flour with the booze to a smooth paste and slowly add to the reserved liquid, stirring constantly. Bring back up to the boil and reduce the sauce until it forms a luscious thick gravy. Stir the meat back in and allow to cool.
Line the base of the pie dish with the shortcrust, pack in the cooled game stew and top with the puff pastry. Cut a hole in the top so steam can escape and decorate with the mathematical symbol of your choice. Glaze the pit with the beaten eggyolk and bake at 175C for about 45 minutes or until it is appetisingly browned and there are little bubbles of boiling stew erupting from the airvent.
Serve with a green vegetable and a glass of red wine.