Venison Paté with Chile Pepper and Juniper Berries

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Venison Paté with Chile Pepper and Juniper Berries
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
144
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories144 kcal(7 %)
Protein16.8 g(17 %)
Fat8.2 g(7 %)
Carbohydrates1 g(1 %)
Author of this recipe:

Ingredients

for
15
Ingredients
800 grams
2
1
4
8
1 bottle
200 grams
50 grams
4
bunch
2 tablespoons
150 grams
uncured Bacon
200 grams
smoked, streaky Bacon
3-4 tablespoons Sherry (for seasoning, to taste)

Preparation steps

1.

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.

2.

Clean mushrooms and cut into slices. Chop pistachios. Peel onions and dice. Rinse marjoram, shake dry and pluck leaves from stems.

3.

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.

4.

Chop streaky bacon. Drain venison meat in a sieve. Generously season chopped bacon and venison with sherry, salt and pepper, to taste.

5.

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.