Martin Davies – Doune Knoydart

Smoked Venison Paté

Makes/Serves: 20 as starter


6oz Venison Shoulder or Cold Roast Venison
12oz Smoked Venison
1lb Pork Mince
8oz Chicken Livers
3oz Butter
2 Cloves Garlic, crushed
2 tbs Whisky
1 tsp Dried Thyme
1 tsp Red Peppercorns, crushed
1 tsp Juniper Berries, crushed
1 Red Pepper, de-seeded and diced
1 Green Pepper de-seeded and diced
1 Yellow Pepper de-seeded and diced
2 Eggs
¼ Pint Cream
¼ Pint Milk
1 Sachet Gelatin, dissolved in a little hot water


Trim the venison very carefully for skin and gristle and place in food processor goblet. Process until well chopped. Add the smoked venison and pork mince.
Trim the chicken livers and roughly chop. Fry very lightly with the garlic in the butter, add the whisky, bubble, and add to the processor. Process all until almost smooth but some texture remaining. Turn into a large bowl and add all the other ingredients. Mix well and press into lined long loaf tin. Cover with foil.
Bake (probe to 75C) and cool. Chill well to slice.
Gas Mark: 4 then 2 Time: 1 – 1 ½ hours

To Serve

Serve with: Crisp lettuce and mixed pepper salad with classic dressing.
Comments: Garnish with water cress, pepper slices, juniper and red peppercorns.

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