---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 2 servings
       1 lb Venison (trimmed weight)
     1/2 lb Belly of pork (trimmed wt.)
     1/2 lb Chicken livers
       1 sm Orange
       1    Lemon
       2    Garlic cloves
   1 1/2 ts Fresh thyme (more to taste)
            Whole and ground bay leaves
       1 tb Red wine vinegar
       1 tb Olive oil
     1/4 pt Red wine
       1 ts Gelatine powder
            A few kumquats to decorate
   Mince all three meats fairly finely and put them into a bowl.  Add the zest
   of the orange and lemon, the crushed garlic, the thyme, olive oil, vinegar,
   a generous pinch of powdered bay and plenty of black pepper.  Mix
   thoroughly and stir in the wine.  Cover and leave to marinate overnight.
   Season with salt - I find 1 teaspoon about right but fry a small nugget of
   the mixture to check.  Turn the pate into a terrine of about 2 1/4 pint
   capacity.  Pack the mixture well down into the corners of the dish and use
   a spoon to hollow out slightly the centre top.  Cover with greaseproof
   paper and foil, stand the dish in a roasting pan containing enough hot
   water to come halfway up the sides of the dish.  Bake at 325 F (160 C) gas
   mark 3 for 2-1/4 to 2-1/2 hours.
   Using a bulb baster, remove and reserve most of the juices that surround
   the pate.  Replace the greaseproof paper and foil, press the pate lightly
   with 1-1/2 to 2 lb weights and cool for 1-1/2 hours.  Then drain off any
   remaining juices that have not been re-absorbed by the pate.  Mix all the
   venison juices that you have collected with the juice of the orange and
   measure.  Add a splash of water if necessary to make 1/2 pint in total.
   Dissolve the gelatine powder in the mixture and use it to glaze the pate,
   adding a few bay leaves and kumquats to decorate if liked.
   Source: Philippa Davenport in “Country Living” (British), November 1988.
   Typed for you by Karen Mintzias