Yield: 2 servings
1 lbs Venison (trimmed weight)
1/2 lbs Belly of pork (trimmed wt.)
1/2 lbs Chicken livers
1 small Orange
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
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.