Game Pâté en Croûte

Combine the diced venison shoulder, wild boar, pheasant, pork back fat, chicken livers, shallots, garlic, Cognac, port, salt, pepper, allspice, nutmeg, cloves, thyme, and parsley in a large bowl. Toss well to coat.

Cover the bowl tightly with cling film and refrigerate for 24 hours to marinate.

Transfer two-thirds of the marinated meat and fat to a food processor and pulse 8–10 times until a coarse paste forms, leaving visible texture. Fold this ground paste back into the remaining diced meat by hand to create a forcemeat with both smooth and chunky elements. Keep refrigerated until needed.

Make the hot-water-crust pastry: combine flour and salt in a large bowl. Heat lard and water together in a small saucepan over medium heat until the lard has fully melted and the liquid just comes to a boil, then immediately pour over the flour and beat vigorously with a wooden spoon until a smooth, pliable dough forms.

While the dough is still warm and workable, press two-thirds of it into the base and up the sides of a 25 cm hinged pâté en croûte mould (or a 1-litre terrine mould), ensuring an even thickness of about 4–5 mm with no thin spots. Roll the remaining third into a pastry lid and set aside on a floured tray.

Fill the mould with half the forcemeat, pressing firmly to eliminate air pockets. Lay the venison loin cylinder down the centre, then arrange smoked duck batons, pistachios, and prunes around it. Cover with the remaining forcemeat, pressing down to fill evenly so the garnish is fully encased.

Brush the pastry rim with egg wash, press the pastry lid firmly on top, and crimp the edges to seal. Cut two 1.5 cm steam-vent holes in the top of the lid and insert small aluminium foil chimneys to keep them open during baking. Brush the entire lid generously with egg wash.

Refrigerate the assembled pâté en croûte for 30 minutes to firm up before baking.

Bake on the middle rack of an oven preheated to 200°C (180°C fan) for 20 minutes until the pastry is set and beginning to colour, then reduce the oven temperature to 160°C (140°C fan).

Continue baking for a further 70–75 minutes until a meat thermometer inserted through a chimney into the centre of the forcemeat reads 72°C — the target internal temperature for this mixed game forcemeat, verified with a probe rather than guessed at. Remove from the oven and allow to cool completely at room temperature, then refrigerate overnight, well wrapped, without unmoulding.

Make the aspic: combine cold stock, port, and peppercorns in a small saucepan over medium heat and bring to a gentle simmer. Remove from heat, add thyme sprigs, and steep for 5 minutes.

Strain the stock through a fine sieve, return to the pan, and sprinkle in the gelatine. Stir over very low heat for 2–3 minutes until completely dissolved — do not allow it to boil. Cool the aspic to room temperature until it thickens to the consistency of cold olive oil but has not yet set.

Using a small funnel, slowly pour the aspic through the chimney holes into the cold pâté until it will accept no more liquid. Refrigerate for a minimum of 4 hours, or overnight, until the aspic is fully set.

To serve, carefully unmould the pâté en croûte, slice with a sharp serrated knife into 2 cm portions, and serve at cool room temperature with cornichons, Dijon mustard, and sourdough toast. Keep any leftover pâté wrapped tightly and refrigerated, and eat within 3 days.