1 lb Venison (trimmed weight)

1/2 lb Belly of pork (trimmed wt.)

1/2 lb Chicken livers

1 sm Orange

1 Lemon

2 Garlic cloves

1 1/2 ts Fresh thyme (more to taste)

Whole and ground bay leaves 1 tb Red wine vinegar

1 tb Olive oil

1/4 pt Red wine

1 ts Gelatine powder

A few kumquats to decorate 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