Venison Pâté en Crôute with Spinach

Preparation info
  • Serves


    • Difficulty


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.


For the pastry

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


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