Glazed Venison Pate
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...
Ingredients
- 1lbvenison (trimmed weight)
- 1/2lbbelly of pork (trimmed wt.)
- 1/2lbchicken livers
- 1small orange
- 1lemon
- 2garlic cloves
- 11/2 ts fresh thyme (more to taste)
- 1tbsp olive oil
Directions
- 1
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 th
- 2
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 blac
- 3
Mix thoroughly and stir in the wine
- 4
Cover and leave to marinate overnight
- 5
Season with salt - I find 1 teaspoon about right but fry a small nugget of the mixture to check
- 6
Turn the pate into a terrine of about 2 1/4 pint capacity
- 7
Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top
- 8
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