VENISON & CHERRY PATE EN CROUTE

By BobD

Ingredients

• 10 SERVINGS
• A glorious pate that is fairly easy to make with the benefit of frozen puff pastry. Ask the butcher to grind the pork butt for you. The pork should not be too lean.
• 1/2 cup dried cherries
• • 4 tablespoons cherry wine or cherry liqueur
• • 1 small black truffle, finely chopped (optional)
• • 4 ounces mousse of foie gras
• • 1 egg white
• • 1 pound ground pork butt
• • 6 ounces duck or chicken liver
• • 1 teaspoon salt
• • Pinch white pepper
• • 1/2 tablespoon lemon juice
• • 2 tablespoons full-bodied red wine, such as Cabernet Sauvignon
• • 1 pound well-trimmed venison stew meat with fat and silver skin removed, plus 1 venison fillet
• • 2 pounds all-butter puff pastry, defrosted according to package directions
• • 1 egg beaten with 1 tablespoon water
• • 1 1/2 cups water
• • 2 tablespoons unflavored gelatin powder
• • 2 tablespoons duck and veal demi-glace

Details

Servings 10
Adapted from dartagnan.com

Preparation

Step 1

1. Combine dried cherries with 2 tablespoons of the cherry wine. Set aside to soak. Mix foie gras mousse with truffle and roll into a 9-inch log, using a piece of plastic wrap to help. Refrigerate until solid, about 1 hour, then remove plastic. Keep chilled.

2. Pulse venison stew meat and duck livers in a food processor until they are fairly finely ground. Add pork butt, egg white, salt, pepper, lemon juice, red wine, and remaining 2 tablespoons of cherry wine. Pulse until blended. Do not over mix. Transfer to a bowl, and blend in marinated cherries.

3. Preheat oven to 375°F.

4. Line a 9 x 5 x 3-inch loaf pan or terrine with aluminum foil and grease with butter. Roll 1 sheet of puff pastry to a thickness of ¼ inch. Place it in the loaf pan, working the pastry into the corners. Pastry should extend about ½ inch above all sides. Add one-third of the venison mixture, smoothing it down with a spatula. Lay foie gras log in the center, then one-third more venison mixture. Lay in venison fillet and add remaining venison mixture, smoothing it with a spatula or with wet hands. Flip pastry edges over meat and pat flat. Brush pastry with egg wash.

5. Bake in preheated oven until pastry is lightly browned, about 20 minutes. Reduce temperature to 300°F and continue baking until pastry is rich golden brown and internal temperature measures 160°F, 1 hour to 1 hour 15 minutes. Remove and let cool for 15 minutes, then refrigerate uncovered until cold.

6. Combine water, gelatin, and demi-glace in a small saucepan and bring to a boil. Once gelatin is dissolved, pour mixture into a glass measuring cup with a lip. Carefully pour enough gelatin through hole in pastry to fill spaces between meat and pastry. Chill until firm. Allow pate to rest uncovered in refrigerator for 5 to7 days. Remove from refrigerator at least 1 hour before serving. Slice with a sharp serrated knife.