The Grand Viglas Pate

Here’s a recipe I promised in the previous post. It was developed by the Grand Viglas Castle chef Vladimir, who prepared the meal and was happy to share the recipe with me and my readers. I’m going to try it myself as soon as I get hold of venison.

The Grand Viglas Pate
Serves 10

1 kg venison
150 ml oil
500 g onion
1½ kg root vegetables (carrots, fennel, celery etc.)
100 g chopped walnuts
100 g salt
100 g bay leaf
100 g ground black pepper
200 g thyme
200 g rosemary
100 g crushed garlic
200 g game spices
300 ml red wine
200 ml cream (15% fat content)
250 g melted butter
water

Method:

Rinse the meat and pat it dry. Peel and chop the onion. Peel, wash and slice the root vegetables. Dice the meat.

Pan-fry the onion and the root vegetables in the oil until lightly brown. Add the meat and brown from all sides. Throw in the chopped nuts and saute for another 2 minutes before adding the salt, black pepper, herbs and all other spices including the chopped garlic. Only add as much water as to cover the meat and braise for about 80 minutes or until almost tender. Remember to stir occasionally and add more water if needed.

When the meat is almost done, pour in the wine, stir well, and continue cooking until the meat is soft and tender. Add the cream and bring to the boil. Remove from the heat and set aside.

Prepare clean, dry jars and melt the butter in a small saucepan over a low heat.

The Grand Viglas Pate

Use a blender or a food processor to blend the meat mixture into a creamy consistency. Spoon into the jars and pour in the warm butter on top. Cover with the lids and let cool down. As I said in the post on The Grand Viglas Castle, their venison paté came with a fabulous onion marmalade. I didn’t get a recipe for that, but I have already seen a few on the Internet, so I’ll definitely try my own marmalade soon.

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