Ingredients

• 500 g ground venison
• 250 g ground pork
• 100 g poultry liver(optional)
• 1 finely chopped onion
• 2 garlic cloves
• 80 ml cognac or brandy
• 1 beaten egg
• 1 tsp salt
• 1 1/2 tsp pepper
• 1 1/4 tsp allspice
• 1 package of puff pastry(450 g)
• 1 beaten egg(egg wash)

Instructions

1. 1

   Mix the meats, onion, garlic, cognac, egg, and spices.

2. 2

   Refrigerate the filling for 2 hours.

3. 3

   Roll out the puff pastry and line a loaf pan.

4. 4

   Fill with the mixture, pressing down firmly.

5. 5

   Cover with pastry, seal the edges. Make 2 steam vents.

6. 6

   Brush with beaten egg. Decorate with pastry scraps.

7. 7

   Bake at 375°F (190°C) for 1h15.

8. 8

   Let cool before slicing.