Venison Pâté En Croûte

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Venison Pâté En Croûte
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
7874
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie7,874 kcal(375 %)
Protein1,348.71 g(1,376 %)
Fat198.14 g(171 %)
Carbohydrates78.56 g(52 %)
Sugar added0 g(0 %)
Roughage1.48 g(5 %)
Vitamin A504.81 mg(63,101 %)
Vitamin D23.16 μg(116 %)
Vitamin E12.45 mg(104 %)
Vitamin B₁35.16 mg(3,516 %)
Vitamin B₂15.67 mg(1,425 %)
Niacin684.49 mg(5,704 %)
Vitamin B₆34.74 mg(2,481 %)
Folate42.12 μg(14 %)
Pantothenic acid41.86 mg(698 %)
Biotin6.21 μg(14 %)
Vitamin B₁₂28.47 μg(949 %)
Vitamin C4.99 mg(5 %)
Potassium20,838.1 mg(521 %)
Calcium674.27 mg(67 %)
Magnesium1,341.94 mg(447 %)
Iron41.5 mg(277 %)
Iodine33.57 μg(17 %)
Zinc101.48 mg(1,269 %)
Saturated fatty acids79.89 g
Cholesterol4,016.83 mg

Ingredients

for
1
For the dough
350 grams Pastry flour
1 teaspoon salt
150 grams cold butter
2 egg yolks
Pastry flour (for dusting)
softened butter (for greasing)
For the filling
1 day-old White roll
500 grams Venison (leg)
200 lean Pork
3 shallots
1 teaspoon freshly chopped thyme
½ teaspoon Orange zest (organic)
100 grams dried Cranberry
80 grams Crème fraiche
1 egg
salt
freshly ground peppers
1 generous pinch Ground clove
1 generous pinch ground allspice
3 centiliters Cognac
1 egg yolk
2 tablespoons Whipped cream
How healthy are the main ingredients?
CranberryWhipped creamthymesaltPorkshallot

Preparation steps

1.

For the dough: Mix the flour, salt, butter, egg yolks and 2-3 tablespoons cold water together and quickly knead until smooth. Wrap in plastic wrap and chill for about 30 minutes.

2.

Roll out the dough into a rectangle around 4 mm (approximately 1/8 inch) thick. Dust the dough with flour. Grease a terrine mold with butter and line with the dough, pressing down carefully.

3.

For the filling: Soak the bun in lukewarm water. Rinse the venison and pork, pat dry, place in a blender and chop finely. Peel the shallots and chop finely. Squeeze out the excess water from the bread and mix into the ground meat with the shallots, thyme, orange zest, cranberries, crème fraîche, egg, cloves, allspice and Cognac. Season with salt and pepper. 

4.

Preheat the oven to 160°C (approximately 325°F) convection.

5.

Fill the pastry shell with filling, fold the remaining dough over the top for a lid and cut a small hole in the center. Cut out small decorations from the remaining dough and arrange over the lid. Whisk the egg yolk and cream together and brush over the dough. Bake until golden brown, around 1 hour 30 minutes.

6.

Remove from the oven and let cool. Serve sliced with Cumberland sauce, if desired.