Tourte de gibier aux champignons

French cooking does, of course, have a renowned and celebrated association with pastry in all its forms, but much as it is loved for its texture and flavour, ‘croûte’ – a pastry crust or shell – is used a lot for practical reasons. In my own cooking, it is something I often turn to when I cook game. I roast or braise the best cuts from the animal, then use the trimmings and offal (variety meats), which are packed with just as much flavour, to make a pie or a ‘terrine en croûte’. It’s a perf