Glazed Venison Pate Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Venison, trimmed weight
1/2 lbs: Belly of pork, trimmed wt.
1/2 lbs: Chicken livers,
1 small: Orange,
1: Lemon,
2: Garlic cloves,
1 1/2 tsp: Fresh thyme, more to taste
Whole and ground bay leaves,
1 tbsp: Red wine vinegar,
1 tbsp: Olive oil,
1/4 pint: Red wine,
1 tsp: 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.
Source: Philippa Davenport in "Country Living" (British), November
1988. Typed for you by Karen Mintzias
Source from luhu.jp
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.
Source: Philippa Davenport in "Country Living" (British), November
1988. Typed for you by Karen Mintzias
Source from luhu.jp
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Meats