Venison pate

Venison pate

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  • 12
  • 1½ hours
  • 45 minutes
  • Shannon Pinot Noir 2010

Ingredients

  • 150 g streaky bacon, diced, plus 12 extra slices
  • 350 g duck liver, cleaned
  • 1 kg rindless pork belly, sliced
  • 250 g venison
  • 1/2 cup Port
  • 5 T orange juice
  • 5 T brandy
  • 2 free-range eggs
  • 100 g mushrooms, diced and sautéed
  • 100 g pistachios, chopped
  • 100 g dried prunes, chopped
  • 1 t pink salt (optional)

Cooking Instructions

Preheat the oven to 140°C.

Using the mincing attachment of a food processor, mince the diced bacon, duck liver, pork belly and venison. Mix the minced meat together, incorporating it evenly.

In a medium-sized saucepan, reduce the Port, orange juice and brandy by half. Set aside to cool.

Once cooled, add the reduction to the meat mixture, then add the eggs, mushrooms, pistachios, prunes and pink salt. Mix thoroughly until all the ingredients are evenly incorporated.

Lay the sliced bacon in the base of a greased loaf tin. Place the meat mixture on top of the bacon and cover with clingfilm. Place the loaf tin into a baking tray and fill with as much water as possible; this will ensure even cooking.

Bake for 40 minutes or until pâté is firm and a skewer inserted comes out clean and hot.

Cool the pâté in the fridge, then slice and serve.

READ MORE: Luke Dale-Roberts cooks with brine.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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