INGREDIENTS

INSTRUCTIONS

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 1/4 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 2-1/4 to 2-1/2 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 1-1/2 to 2 lb weights and cool for 1-1/2 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 1/2 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.
Source: Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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