Venison Pâté – Part 1

Resting time: 2 hours Baking time: 90 (50) min.

Per person in about 4519 joules / 1080 calories.

This pastry in the dough crust can be baked as well in the mold as on the baking sheet. Different variations are also possible with the meat farce.

Sift the flour on a baking board, spread the soft butter evenly on it in flakes, in the middle form the egg, salt and sugar. Knead with your hands until the dough is smooth. If it is too firm, add the milk. Leave the dough to rest in the refrigerator for 2 hours.

For the filling, put the cleaned venison, free of all skins, twice through a meat grinder or in a blender, add the green bacon.

If ready-made veal sausage meat is not available, dice the veal and grind it with 2-3 ice cubes in a hand mixer. Crush the salt, spices and kitchen herbs together in a mortar and add to the meat with the whole pistachios. Mix everything, at the same time add the egg, the cognac and enough whipped cream to make a smooth meat dough. Cut the beef tongue into even strips of about 1/2 cm. Then roll out two thirds of the pâté dough with a little flour to a thickness of 2-3 mm. Flour (do not grease) a metal or refractory clay loaf pan. Line with the pastry sheet, press it against the walls and bottom of the mold and cut it into small pieces so that the pastry is still 1 cm above the rim.

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