Yield: 2 servings

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

Procedures

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 ¼ 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 2-¼ to 2-½ 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 1-½ to 2 lb weights and cool for 1-½ 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 ½ 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.