Pheasant Liver Parfait with Apple Confit

For the pheasant liver parfait with apple confit, first prepare the apple confit. Peel and core the apple and cut it into small cubes. Sprinkle with a little lemon juice so that the apples do not turn brown. Caramelize sugar in a pot and deglaze with apple juice and a dash of apple cider vinegar. Stir in the diced apples and add a little more butter to make the confit a little creamier. Simmer for about 10 minutes and season with cinnamon.

For the liver parfait, clean the pheasant liver and finely chop it in a cutter. In the blender add the egg yolks, pink peppercorns, salt, rum, port wine and the pistachio nuts. Slowly mix in the softened clarified butter, giving the mixture a fine consistency.

Line a saddle of venison mold with plastic wrap and pour in the mixture. Close the parfait tightly with the foil so that no water can get in.

Cook the parfait in a water bath for about 20 minutes. Then refrigerate for several hours.

Arrange one slice each of the pheasant liver parfait with apple confit and serve.

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