Ok – this is a big one. But it is incredibly impressive, satisfying and cuts into at least 20 good slices, and will last 10 days in the fridge. It also uses junky cuts of venison so no need to use those prime backstraps and hams. It very easy to do, just follow the steps and watch the masterclass a couple of times.


For the filling:

  • 400g/1lb venison shoulder
  • 400g /1lb diced pork belly
  • 150g diced bacon
  • 70 / 3 oz finely diced chilled lardo (cured pork back fat)
  • 140g / 5 oz chicken livers
  • 2 cloves of garlic
  • Pinch of: clove, black peppercorns, allspice, juniper
  • Sprig rosemary
  • 6g/1/4 oz salt
  • 120g/ 4oz toasted walnuts
  • 120g /4oz dried diced apricots

For the Pastry:

  • 500g / 18 oz plain flour
  • 250g/ 9 oz unsalted chilled butter cut into cubes
  • 2 chilled eggs
  • 60g/2 oz iced water
  • For the red wine jelly:
  • 2 leaves gelatine
  • ½ bottle red wine
  • 220 mls / 7oz beef or venison stock
  • 1/2tbsp red wine vinegar.
  • Pinch salt

Classic pickle to accompany:

This is too easy and uses cheap simple vegetables. Goes ridiculously well with any cold meat or cheese – or paté!

  • 1 cauliflower
  • 4 zucchini
  • 2 onion
  • 6 carrots
  • 4 cloves of garlic
  • 700ml /25 oz malt vinegar
  • 800 g 28 oz soft brown sugar
  • Tsp mustard powder
  • Tsp cayenne
  • Tsp salt
  • 1 orange
  • 1 lemon
  • Big lump of ginger


Start with the meat mix. In a grinder grind the venison and pork and chicken livers. Alternate the meats so they go through mixed up evenly. Use a medium grinding plate.

Toast the cloves, allspice and peppercorns in a pan then pound fine in a pestle and mortar. Finely grate 2 cloves of garlic. Finely chop a tablespoon of fresh rosemary.

Add the small cut bacon, the diced lardo, and the spices and nuts. Mix well by hand and chill in the fridge. At this point you have an amazing Pate and could just cook it as normal – it will be amazing. But when En Croute its next level….

Now make and roll out the pastry as in the film – Mix the flour and cold butter in a mixer until a fine crumb consistency is achieved. Now add the egg and water mix with a pinch of salt and mix briefly to bring it all together. Without using flour make the pastry into a ball then wrap in film and chill. After 30 minutes roll out as per the film.

(remember to first butter and line the tin with film. )

Fill the pastry with mix – pack it in well so that it comes to slightly above the top. Put the pastry lid on and crimp with eggwash. Make the holes for the vents and the foil tubes. Cut 3 discs with holes for each vent as in the masterclass. ( a set of pastry cutters is a cheap but essential investment)

Eggwash well and leave in the fridge for 10 minutes, then eggwash again before baking at 180c/400f for 1 hour.

Allow to cool, then leave the pate in the fridge overnight. This will create the space for the jelly.

M`ake the jelly: Bloom the gelatine in cold water for 20 mins, then reduce ½ bottle of red wine to 7 fl oz and add the same amount of beef or venison broth or stock. Add the ½ tbsp red wine vinegar and the gelatine and allow to cool a little. Pour half this into the pate through the spouts , and fridge for 2 hours. Now fill the pate with the rest to the top of the pastry rings. Allow to set for a good period ( ideally overnight). To remove, blowtorch the tin and lift out the pate.

Finally make some pickle –

Chop up cauliflower, onion, zucchini, garlic and lemon and orange zest. Add the juice of both to a pan with 700 mls of malt vinegar and 800 g of soft brown sugar. Add a teaspoon of mustard powder, cayenne, salt and a big lump of grated ginger. Cook on a low heat for 2 hours then jar. It will last forever.