Glazed Venison Pate
(Glazed Venison Paté) Recipe

Origin: French Period: Traditional

Ingredients:

450g venison (trimmed)
225g belly of pork (trimmed)
225g chicken livers
juice and grated zest of 1 small orange
grated zest of 1 lemon
2 garlic cloves
1 1/2 tsp fresh thyme leaves
pinch of powdered bay leaf
1 tbsp red wine vinegar
1 tbsp olive oil
60ml red wine
1 tsp gelatine powder
bay leaves and kumquats to decorate
salt and black pepper to taste

Glazed Venison Pate
(Glazed Venison Paté) Preparation:

Method:

Finely mince the meat and place in a bowl. Add the orange and lemon zests along with the garlic, thyme, oiveoil, vinegar, powdered bay leaf and plenty of black pepper. Mix to combine then stir-in the wine.

Cover, place in the fridge and allow to marinate over night. Season with salt then spoon the pate into a terrine or loaf tin of about 1.5l capacity. Pack the mixture firmly into the sides and corners of the dish then use a spoon to hollow-out a trench in the centre.

Cover with greaseproof paper and foil, stand in a roasting pan almost full of hot water and place in an oven pre-heated to 170°C. Bake for about 130 minutes then remove from the oven.

Take off the covering, tip out any juices (reserve these) and place a board in the middle of the dish. Add weights or bricks on top of the board and leave the pate to press down over night.

Drain off any remaining juices then combine the venison juices with the orange juice. Make up to 300ml with water (if needed) then add the gelatine powder and stir to combine.

Tip the pate out of its dish. Decorate the top with bay leaves and kumquats (if desired) then use the orange juice mix to glaze all over. Chill in the fridge for at least 4 hours before serving.

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