Glazed Venison Pate
Yield
2 servingsPrep
2 hrsCook
2 hrsReady
12 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
venison
trimmed weight |
|
| ½ | pound |
pork belly
trimmed weight |
* |
| ½ | pound |
chicken livers
|
|
| 1 | small |
oranges
|
|
| 1 | each |
lemon
|
|
| 2 | each |
garlic cloves
|
|
| 1 ½ | teaspoons |
thyme
fresh, more to taste |
*
|
| 1 | x |
bay leaves
whole and ground |
*
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | pint |
red wine
|
*
|
| 1 | teaspoon |
gelatin, unflavored
|
*
|
| 1 | x |
kumquat
to decorate |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
venison
trimmed weight |
|
| 226.8 | g |
pork belly
trimmed weight |
* |
| 226.8 | g |
chicken livers
|
|
| 1 | small |
oranges
|
|
| 1 | each |
lemon
|
|
| 2 | each |
garlic cloves
|
|
| 7.5 | ml |
thyme
fresh, more to taste |
*
|
| 1 | x |
bay leaves
whole and ground |
*
|
| 15 | ml |
red wine vinegar
|
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
red wine
|
*
|
| 5 | ml |
gelatin, unflavored
|
*
|
| 1 | x |
kumquat
to decorate |
* |
Directions
Mince all three meats fairly finely and put them into a bowl.
Add the zest of the orange and lemon, the crushed garlic, the thyme, olive oil, vinegar, a generous pinch of powdered bay and plenty of black pepper.
Mix thoroughly and stir in the wine.
Cover and leave to marinate overnight.
Season with salt - I find 1 teaspoon about right but fry a small nugget of the mixture to check.
Turn the pate into a terrine of about 2¼ pint capacity.
Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top.
Cover with greaseproof paper and foil, stand the dish in a roasting pan containing enough hot water to come halfway up the sides of the dish.
Bake at 325℉ (160℃) gas mark 3 for 2¼ to 2½ hours.
Using a bulb baster, remove and reserve most of the juices that surround the pate.
Replace the greaseproof paper and foil, press the pate lightly with 1½ to 2 lb weights and cool for 1½ hours.
Then drain off any remaining juices that have not been re- absorbed by the pate.
Mix all the venison juices that you have collected with the juice of the orange and measure.
Add a splash of water if necessary to make ½ pint in total.
Dissolve the gelatine powder in the mixture and use it to glaze the pate, adding a few bay leaves and kumquats to decorate if liked.
