Venison Pate

A delicious pate made with venison mixed with mushrooms, cranberries and gooseberries, Venison Pate is sure to be included among your favourite recipes. Fresh, frozen or canned cranberries and gooseberries can be used if fresh ones are not available.

1 oz. butter

1 tablespoons vegetable oil

6 slices streaky bacon, rinds removed and finely chopped

4 shallots, finely chopped

2 garlic cloves, finely chopped

1 lb. lean venison, minced

8 oz. calf’s liver, finely chopped

8 oz. pork sausage meat

4 oz. mushrooms, wiped clean and finely chopped

4 oz. cranberries, topped and tailed

2 oz. gooseberries, topped and tailed

2 oz. fresh brown breadcrumbs

1 teaspoon salt

1 teaspoon black pepper egg, lightly beaten

1 fl. oz. sweet sherry

In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the bacon, shallots and garlic. Fry, stirring occasionally, for 3 to 4 minutes or until the shallots are soft and translucent but not brown.

Add the venison, liver and sausage meat. Fry, stirring frequently, for 6 to 8 minutes or until the meat is evenly browned.

Remove the pan from the heat.

Add the mushrooms, cranberries and gooseberries to the meat mixture. Put the mixture through a mincer .

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a large mixing bowl, combine the minced mixture, the breadcrumbs, salt, pepper, egg and sherry.

Spoon the pate into a 2-pint baking dish. Cover with aluminium foil.

Place the dish in a roasting tin and pour in enough boiling water to come about 1-inch up the sides of the dish. Place the tin in the oven and bake for 1| hours.

Remove the roasting tin from the oven and remove the dish from the tin. Leave the pate to cool to room temperature and then place it in the refrigerator to chill for at least 2 hours before serving.

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