Pâté with Venison and Cranberries

Ingredients

• 400 g flour
• 1 tsp salt
• 0.5 tsp Baking powder
• 175 g butter
• 1 egg
• 400 g venison meat (e.g., shoulder or shank)
• 125 g venison back fillet
• 125 g chicken breast fillet
• 1 Tbsp clarified butter
• 2 onions
• 1 tbsp Vegetable oil
• Salt
• Pepper
• 100 ml game stock
• 100 ml rosé wine
• 400 g starchy potatoes
• 100 g crème fraîche
• 1 tsp cinnamon
• 1 tsp nutmeg
• 100 g dried cranberries
• 100 g veal pâté
• 1 egg
• 1 egg yolk
• oil (for the pan)

Instructions

1. 1.

   Mix flour with salt and baking powder. Add diced butter, about 100 ml water, and the egg; knead quickly into a smooth dough. Shape into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

2. 2.

   While the dough rests, finely chop the venison meat. Cut the venison fillet and chicken breast into bite-sized pieces, season with salt and pepper, and brown them in clarified butter; set aside. Peel and finely dice the onions. In a pot with hot oil, sauté the onions until translucent, add the chopped meat, and cook briefly. Season with salt and pepper, pour in game stock and wine, cover, and simmer gently for about 30 minutes.

3. 3.

   Peel and grate the potatoes coarsely; add them along with the cranberries to the pot at the end and simmer for another 5 minutes. Stir in crème fraîche and season with cinnamon and nutmeg. Let cool, then fold in the veal pâté, egg, and diced meat.

4. 4.

   Preheat the oven to 180°C (356°F) fan‑forced.

5. 5.

   Take one third of the dough and roll out both pieces thinly on a floured surface. Use the larger piece to line a greased baking tin. Spoon the filling into the tin. Brush the top edge with beaten egg yolk. Cut a sheet from the remaining dough to fit the tin, then use a lattice roller to create a grid pattern by lightly pulling apart the dough. Place this over the pâté and press gently at the edges. Brush the top with the remaining egg yolk and bake in the preheated oven for 1–1.5 hours.

6. 6.

   Let cool completely before removing from the tin.