Venison Pâté en Croûte
Smooth pâté encased in crispy, golden pasty. This is a French classic that has stood the test of time.
- Makes : 6-8 |
- Difficulty: moderate
- Prep Time : 2:30 hours |
- Cook Time : 40 mins
1 tsp (5 ml) orange zest
2 whole all spice
1-2 whole cloves
¼ tsp (1.25) whole coriander seeds
1 tsp (5 ml) salt
1 tsp (5 ml) white pepper
1 tsp (5 ml) fresh thyme
1 tsp (5 ml) fresh marjoram
1 clove garlic
200 g venison loin, diced
150 g pork meat, diced
250 g pork fat, cleaned and diced
salt and black pepper
1 Tbsp (15 ml) vegetable oil
40 g shelled pistachios
25 g black Chinese truffle, sliced*
35 g prunes soaked, de-pitted and cubed
100 g boiled or gypsey ham, chopped
300 g streaky bacon
650 g short crust pastry
1 egg, whisked (for glazing)
2⁄5 C (100 ml) sherry aspic, to serve
* alternatively use dried shitake mushrooms which have been soaked.
In a pestle and mortar, grind the juniper berries, the all spice, cloves and whole coriander together. Finish by combining all of the rest of the aromatics and seasonings.
Trim the venison and pork of all gristle and sinew and cut into cubes. Season the meat, cover and refrigerate for 1 hour.
After an hour, use a mincer to mince the meat. Once minced, cover and return to the refrigerator for another hour. After the second hour, put the mince through a mincer again, or alternatively use a high speed blender. Be careful not to over work, the mixture must stay as cool as possible during the mincing/blending process.
Once minced/blended, add the egg and combine. The egg will add richness and will help to bind the mixture. Refrigerate to keep the mixture cool.
Season the loin of venison. Heat the oil in a frying pan and sear the meat on all sides until evenly browned. Take care not to overcook, it must still be rare. Remove and place on cooling rack, the loin will remain within the terrine.
Add all of the the filling ingredients to the farce mixture and mix to combine. Cover and return to the fridge to keep cool.
Preheat the oven to 220 °C.
Grease a terrine mould or loaf tin.
Roll the pastry out to 2-3 mm thick, using the terrine mould (or loaf tin) as a guide to measure the size of all five sides and cut the pastry accordingly. Line the greased terrine mould with the pastry pieces and press the pieces together to join. Be sure to overlap the sides to ensure that the dough can be folded over on top. This will allow for easier coverage, the idea is to completely encase the filling with the pastry.
Line the pastry shell with the streaky bacon, ensuring that there is enough overlap for the top layer.
Spoon the farce mixture into the lined mould in a layer of around 4 cm thickness. Place the strip of venison loin down the centre and finish by covering with the remaining farce ensuring that there are no air pockets. Press in firmly, sealing by folding over the overhanging bacon.
Finish by folding over the pastry dough and sealing.
Create two holes in the top of the pastry. Insert a piece of rolled foil in each one to create a chimney to allow the excess steam to escape. Brush the pastry with the egg wash.
Preheat the oven to 220 °C.
Bake the terrine for 15-16 and then reduce the temperature to 180 °C and continue to bake for 25 minutes.
Put the serving plate plate over the terrine mould and upturn to release the terrine. Turn over so that the ‘good’ side of the terrine is at the top. Slice and serve with sherry aspic.