Glazed venison pate
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Glazed venison pate
  Venison    Pate  
Last updated 6/12/2012 12:45:09 AM. Recipe ID 4837. Report a problem with this recipe.
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      Title: Glazed venison pate
 Categories: Meats
      Yield: 2 Servings
      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
  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
  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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Recipe ID 4837 (Apr 03, 2005)

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