5 fl oz (150 ml) red wine
1 bouquet garni
10 black peppercorns
1 carrot, sliced
1 celery stalk, sliced
12 oz (350 g) casserole venison
1 lb (450 g) belly pork
8 oz (225 g) pig's liver
1 onion, roughly chopped
1 garlic clove, peeled and chopped
4 oz (125 g) mushrooms, chopped
1 tsp fresh thyme
6 juniper berries, crushed pinch of ground cloves
2 tbsps brandy (optional)
pork back fat
1 bouquet garni
10 black peppercorns
1 carrot, sliced
1 celery stalk, sliced
12 oz (350 g) casserole venison
1 lb (450 g) belly pork
8 oz (225 g) pig's liver
1 onion, roughly chopped
1 garlic clove, peeled and chopped
4 oz (125 g) mushrooms, chopped
1 tsp fresh thyme
6 juniper berries, crushed pinch of ground cloves
2 tbsps brandy (optional)
pork back fat
method
1. Mix together wine, bouquet garni, peppercorns, carrot and celery for the marinade.
2. Roughly chop the venison and put into a shallow non metal lie dish.
3. Pour over the marinade. Cover and leave to marinate in the fridge for 24 hours.
4. Drain and mince coarsely with remaining ingredients except pork fat. Season.
5. Line a 2 pint (1.25 litre) terrine dish with pork back fat. Spoon in the mixture. Press down firmly and cover the top with another layer of fat.
6. Cover with foil and cook, in a roasting tin half filled with boiling water, at Mark 3 (160°C) 325°F for 2 hours. C
7. over with a board and weight. Chill overnight.
2. Roughly chop the venison and put into a shallow non metal lie dish.
3. Pour over the marinade. Cover and leave to marinate in the fridge for 24 hours.
4. Drain and mince coarsely with remaining ingredients except pork fat. Season.
5. Line a 2 pint (1.25 litre) terrine dish with pork back fat. Spoon in the mixture. Press down firmly and cover the top with another layer of fat.
6. Cover with foil and cook, in a roasting tin half filled with boiling water, at Mark 3 (160°C) 325°F for 2 hours. C
7. over with a board and weight. Chill overnight.
serving amount
makes a 2 lb (1 kg) pate
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