Categories: Meats 
      Yield: 2 servings 
  
      1 lb Venison (trimmed weight)                 Whole and ground bay leaves 
    1/2 lb Belly of pork (trimmed wt.)         1 tb Red wine vinegar 
    1/2 lb Chicken livers                      1 tb Olive oil 
      1 sm Orange                            1/4 pt Red wine 
      1    Lemon                               1 ts Gelatine powder 
      2    Garlic cloves                            A few kumquats to decorate 
  1 1/2 ts Fresh thyme (more to taste)     
  
  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