Venison Paté with Chile Pepper and Juniper Berries
- 800 grams Venison goulash
- 2 Red chile peppers
- 1 bay leaf
- 4 Juniper berries
- 8 peppercorns
- 1 bottle Red wine
- 200 grams white button Mushroom
- 50 grams Pistachio
- 4 onions
- 2 tablespoons vegetable oil
- 150 grams uncured Bacon
- 200 grams smoked, streaky Bacon
- freshly ground pepper
- 3-4 tablespoons sherry (for seasoning, to taste)
Rinse chile peppers, drain and pat dry. Cut peppers lengthwise and remove seeds and finely dice. Mix venison meat, spices and chile peppers in a bowl. Pour red wine over meat. Cover and refrigerate overnight.
Clean mushrooms and cut into slices. Chop pistachios. Peel onions and dice. Rinse marjoram, shake dry and pluck leaves from stems.
Heat oil in a pan. Sauté mushrooms, onions and marjoram until onions are translucent and almost all liquid has evaporated. Stir in pistachios. Coarsely chop uncured bacon. Process uncured bacon and mushroom mixture through the fine disk of meat grinder. Season with salt and pepper.
Chop streaky bacon. Drain venison meat in a sieve. Generously season chopped bacon and venison with sherry, salt and pepper, to taste.
In small glass ramekins (or other oven-proof glass dish suitable for paté), spread venison in an even layer and top with equal layers of chopped bacon and mushroom mixture. Cover ramekins with aluminum foil. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 1 ½ hours. Cool completely.