YIELD
2 servingsPREP
2 hrsCOOK
2 hrsREADY
12 hrsIngredients
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.
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