Recipe - Glazed Venison Pate

1 pound Venison (trimmed weight)
One half pound Belly of pork (trimmed wt.)
One half pound Chicken livers
1 small Orange
1 Lemon
2 Garlic cloves
1 One half teaspoon Fresh thyme (more to taste)
Whole and ground bay leaves
1 tablespoon Red wine vinegar
1 tablespoon Olive oil
One fourth pt Red wine
1 teaspoon 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 One fourth 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 2One fourth to 2One half 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 1One half to 2 pound weights and cool for 1One half hours. Then drain off any
remaining juices that have not been reabsorbed 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini