Wrapping a delicious and colourful mixture of meats (especially game, such as venison, pheasant, rabbit or hare), herbs, nuts and dried fruits in a free-standing rich shortcrust pastry case makes for a very special pâté, ideal for parties. Make sure, though, there are no cracks in the pastry for any juices to escape, and although the pastry case may sag a bit on the base this adds to the lovely homemade feel of the pâté. When cool, pour well-flavoured aspic mixed with extra gelatine through one or two small holes in the pastry to fill in any little gaps and hold the pâté and pastry together better.
For this recipe, to serve about 8, you will need shortcrust pastry made with
First of all prepare the ingredients for marinating: mix together
Place the well-mixed meats and other flavouring ingredients in a large glass bowl and marinate overnight, stirring when possible. Check the seasoning by frying a small amount of the marinated mixture first, tasting, then adding more salt, or freshly ground black pepper if necessary.