Recipe from La Grèze Farm

Pan-fried liver

Pan-fried liver: 100 grams per person
Cut the liver into escalopes (thin slices), 7 to 8 cm long and 2 cm thick. _ Season both sides with salt and pepper.
Heat a pan on moderate heat with no fat. Fry the liver for one minute on each side.
Peel some apples (1/2 apple per person) and cut them into thin slices.
Remove the liver from the pan and cook the apples.
When the apples are cooked arrange them on a plate around the warm liver.
Deglaze the hot pan with some sweet wine and pour over the apples and liver.

Recipe from Roucadil

Stuffed woodpigeons

Ingredients for 6 people : 6 woodpigeons, 400 g medium Agen prunes, 20 cl cognac, 4 petits suisses, 30 g butter, 5cl oil, 30 cl stock.
Cooking time: two hours.
Marinate the prunes in the cognac for two hours, remove the stones and keep the marinade.
During this time, clean the woodpigeons, reserving the hearts, livers and gizzards.
Cut the prunes and the reserved giblets into small pieces and mix them with the petits suisses, season with salt and pepper.
Stuff the woodpigeons with this mixture.
Heat the butter and the oil in a casserole, add the woodpigeons and brown them on all sides over high heat.
Add the marinade and the hot stock. Cover and leave to simmer on a low heat for two hours.
Present the wood pigeons on lettuce leaves on warm plates.

Traditional pie recipe

Ingredients for the pastry : 500 grams flour, I teaspoonful of salt, 2 whole eggs, 1 soup spoonful of Armagnac, 4 soup spoonfuls of oil, 1 glass of water.
Cooking time: 30 minutes at 180°C.

Preparation :
Make a well in the flour and add all the ingredients: salt, eggs, Armagnac, oil, water.
Mix together with a spatula, then place the dough on a floured cloth and knead it energetically for ten minutes, let it rest for at least two hours, brushing it with oil to prevent a crust forming.
Spread the pastry out on a sheet until it becomes very thin, sprinkle with oil to create layers and dust with icing sugar.
Leave to dry.
Cut the pastry into pieces so that it can be placed in the oiled mould (six sheets).
Slice the apples, add sugar and Armagnac and arrange them regularly on the base of the pie, then cover with two sheets and some decoration.