| 1 | Mince all three meats fairly finely and put them into a bowl. |
| 2 | 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. |
| 3 | Mix thoroughly and stir in the wine. |
| 4 | Cover and leave to marinate overnight. |
| 5 | Season with salt - i find 1 teaspoon about right but fry a small nugget of the mixture to check. |
| 6 | Turn the pate into a terrine of about 2 ?pint capacity. |
| 7 | Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top. |
| 8 | 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. |
| 9 | Bake at 325°F (160 c) gas mark 3 for 2-?to 2-?hours. |
| 10 | Using a bulb baster, remove and reserve most of the juices that surround the pate. |
| 11 | Replace the greaseproof paper and foil, press the pate lightly with 1-?to 2 lb weights and cool for 1-?hours. |
| 12 | Then drain off any remaining juices that have not been re-absorbed by the pate. |
| 13 | Mix all the venison juices that you have collected with the juice of the orange and measure. |
| 14 | Add a splash of water if necessary to make ?pint in total. |
| 15 | 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. |
