Game tea
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Rice pâté is a very easy treat to make as an appetizer or for a big party. If you can find venison liver somewhere, replace the beef with it.
Ingredients for eight
250g minced venison (or canned) 250g pork tenderloin; 200g beef liver 1 tsp rose pepper 1 tsp dried thyme 1 tbsp capers 2 tbsp whisky 3 tbsp syrup 2 dl cream 2 slices of light bread (edges removed) 1-2 tsp salt For garnish: chopped chives and lingonberry jam
Soak the bread in the cream to soften it. Cut the pork and liver into small cubes.
Place all the ingredients in a food processor and blend until smooth. If you don’t have a food processor, you can also use a knife to reduce it, but it’s quite a chore.
Line a suitable baking dish (a baking dish is fine) with buttered paper and pour the pateemassa into it. Press the base against the pan a couple of times to ensure that the pâté is as evenly distributed as possible.
Bake the pâté in a 150C oven for about 1.5 hours. Allow to cool. The game pâté is at its best when it has been in the fridge for more than a night.
Garnish with lingonberry jam and chives.
At the end of the baking process, the game pâté is ready to serve.
