Small Venison Pâtés

Ingredients

• 500 g venison shoulder
• 1 Shallot
• 2 Garlic cloves
• 2 EL plant oil
• 1 EL chopped rosemary
• 1 EL chopped thyme
• 150 ml dry red wine
• 200 ml game stock
• butter (for the molds)
• 2 sheets puff pastry (from the fridge)
• flour (for the work surface)
• 1 egg yolk

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Wash, pat dry, trim fat from the venison shoulder and cut into small cubes. Peel and finely dice the shallot and garlic. In a pan heat the oil, sear the meat cubes for 3-5 minutes, add the onion and garlic, rosemary and thyme, deglaze with red wine and stock, simmer for 20-25 minutes until reduced.

3. 3.

   Meanwhile grease muffin tins with butter. Roll out puff pastry on a floured surface and cut into six equal circles (11 cm diameter). Line the tins with pastry and spoon the venison ragout onto them.

4. 4.

   Roll out the second sheet of pastry on a floured surface, cut six 6‑cm circles, place over the pâtés. Cut twelve small pastry pieces from the scraps, cover each pâté with two pieces. Brush with egg yolk and bake in the preheated oven for 25–30 minutes until golden.

5. 5.

   Remove, carefully flip onto plates and serve.