Side Pannel
Glazed Venison Pate
Ingredients List
- 1 lb Venison (trimmed weight)
- 1/2 lb Belly of pork (trimmed wt.)
- 1/2 lb Chicken livers
- 1 sm Orange
- 1 Lemon
- 2 Garlic cloves
- 1 1/2 ts Fresh thyme (more to taste)
- Whole and ground bay leaves
- 1 tb Red wine vinegar
- 1 tb Olive oil
- 1/4 pt Red wine
- 1 ts Gelatine powder
- A few kumquats 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 2 1/4 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 F (160 C) gas mark 3
for 2-1/4 to 2-1/2 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 1-1/2 to 2 lb weights and cool for 1-1/2 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 1/2 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.
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 2 1/4 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 F (160 C) gas mark 3
for 2-1/4 to 2-1/2 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 1-1/2 to 2 lb weights and cool for 1-1/2 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 1/2 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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