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Glazed Venison Pate

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Submitted by lvwprst

YIELD

2 servings

PREP

2 hrs

COOK

2 hrs

READY

12 hrs

Ingredients

1 453.6
POUND G VENISON
trimmed weight
½ 226.8
POUND G PORK BELLY
trimmed weight *
½ 226.8
POUND G CHICKEN LIVERS
1 1
SMALL SMALL ORANGES
1 1
EACH EACH LEMON
2 2
EACH EACH GARLIC CLOVES
1 ½ 7.5
TEASPOONS ML THYME
fresh, more to taste *
1 1
X X BAY LEAVES
whole and ground *
1 15
TABLESPOON ML RED WINE VINEGAR
1 15
TABLESPOON ML OLIVE OIL
¼ 118
PINT ML RED WINE *
1 5
TEASPOON ML GELATIN, UNFLAVORED *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 435g (15.3 oz)
Amount per Serving
Calories 541 32% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 681mg 227%
Sodium 107mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 158g
Vitamin A 329% Vitamin C 70%
Calcium 6% Iron 119%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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