Wild Venison Pate

Ingredients

• 1 bay leaf fresh ground black pepper
• 4 cloves garlic
• 2 tsp thyme
• 200ml red wine
• 500g wild venison mince
• 2 onions
• 4 chicken livers
• 2 nips brandy
• 2-3 slices brown bread
• 2 tbsp gelatine
• hot water
• cracked pepper or parsley

Method

Mix bay leaf, black pepper, garlic, thyme and red wine. Marinade mince in this mix for at least 24 hrs.

Cook mince and marinade together on a low heat for about an hour. Brown onions and livers and add to the mince mix. When cooked, transfer to a food processor and add brandy and bread. Process until mix is fine. Dissolve gelatine in hot water and add to food processor, blend in. Put in small containers and sprinkle with cracked pepper or parsley, freeze until needed.