This is a hearty winter pâté baked in a large rectangular dish a good
This is really good served cold with a purée of blackberries, so if you are one of those people who are sensible enough to keep a little bottled fruit from the summer or indeed even a few frozen blackberries, put about
First make the pastry. Sieve the flour and salt and rub in the fat. Add sufficient water to make a firm dough. Roll out the pastry into a large rectangle. Cut out one piece of pastry slightly bigger than the top of the terrine to form a lid. Use the rest of the pastry to carpet the bottom and sides of the terrine, leaving a little overlap on the sides so that later you can pinch the top on.
Meanwhile, with the exception of the 2 fillets of venison, mix all the other ingredients together. Allow to stand for 1 hour at room temperature. Fill half the terrine with the mixture, then lay the venison fillets from end to end down the middle (you might find that you have one long fillet and do not need 2 bits – you can never tell with these things). Now add the rest of the mixture, put on the pastry lid and pinch it with your fingers in an attractive shape all the way around the edges. Paint the top with an egg and milk wash and pop into the oven at gas mark 3 to 4, 325° to 350°F (160° to 180°C), for about 2 hours. (You may need to cover the pastry with foil to prevent it burning during long cooking.) Check that the pastry is cooked by gently pushing a knife down the side between it and the tin. If it’s OK, leave the pie to cool completely before tipping it out and serving.
© 1988 Keith Floyd estate. All rights reserved.