Venison Pâté en Crôute with Spinach

Name: Venison Pâté en Crôute with Spinach
Yield: Serves 8-10
Ingredients: 2 shallots, chopped very fine; 2 crushed juniper berries; 450 g (1 lb) shoulder or belly of pork, minced; 1 tablespoon oil; 2 eggs, beaten; ½ teaspoon dried thyme; ½ teaspoon ground allspice; 120 g (4 oz) raw young spinach leaves, stalks removed; 120 g (4 oz) mild cure smoked streaky bacon; 8 tablespoons jellied chicken stock or aspic; 175 g (6 oz) cooked sliced ham; salt and freshly ground black pepper; small egg beaten with a pinch of salt; 4 tablespoons brandy; 350 g (12 oz) boneless venison steak; 140 g (4½ oz) unsalted butter; 65 g (2½ oz) lard; 4 tablespoons iced water; 1 egg; 2 teaspoons salt; 450 g (1 lb) plain flour

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

It takes no particular skill to produce this most delicious pâté and it is handsome enough to adorn Fauchon’s window in the Place de la Madeleine.

Ingredients

For the pastry

450 g (1 lb) plain flour
2 teaspoons salt<

Main course

Method

Sift the flour and salt into a mixing bowl. Cut the lard and butter in pea-size pieces and rub into the flour. Add the beaten egg and water and mix to a dough. Form the dough into a flat rectangular shape, cover in cling-film and refrigerate while you prepare the filling.

Cut the venison into thin slices, mix with the brandy and juniper berries and leave to marinate for at least one hou