Venison Loin, Pheasant, Foie Gras, and Black Truffle Pie

This is a very elegant presentation of a peasant-style dish, a meat pie. But it reminds me of when I was a teenager and trying to teach myself to cook by learning how to make pâté en croûte, those elegant French pâtés encased in a gorgeous, often ornately decorated crust. Here I combine pheasant breasts and venison, bound with a pheasant and mushroom mousseline made from the pheasant legs. We make our own puff pastry dough, with loads of butter, but you can find good-quality puff pas