Game Pâté
Ingredients
- 5 floz red wine
- 1 bouquet garni
- 10 black peppercorns
- 1 carrot sliced
- 1 celery stalk sliced
- 12 oz casserole venison
- 1 lb belly pork
- 8 oz pig's liver
- 1 onion roughly chopped
- 1 garlic clove peeled and chopped
- 4 oz mushrooms chopped
- 1 tsp fresh thyme
- 6 juniper berries crushed pinch of ground cloves
- 2 tbsp brandy optional
- pork back fat
Instructions
- Mix together wine, bouquet garni, peppercorns, carrot and celery for the marinade.
- Roughly chop the venison and put into a shallow non metal lie dish.
- Pour over the marinade. Cover and leave to marinate in the fridge for 24 hours.
- Drain and mince coarsely with remaining ingredients except pork fat. Season.
- 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.
- 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
- over with a board and weight. Chill overnight.
Notes
makes a 2 lb (1 kg) pate
Calories: 3400 kcal
Carbohydrates: 40 g
Protein: 177 g
Fat: 259g
Saturated Fat: 94 g
Cholesterol: 1298 mg
Sodium: 589 mg
Potassium: 3706 mg
Fiber: 11 g
Sugar: 11 g
Vitamin A: 60591 IU
Vitamin C: 84 mg
Calcium: 419 mg
Iron: 81 mg