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What venison pâté means to Bartholomeus Klip Farmhouse

This recipe was given to us by the older staff who inherited it from their great grandmothers who were great cooks. This dish was always made for celebrations such as weddings and birthdays and made from game or chicken from the farm, as utilising the products available from our farm and surrounding areas has always been a priority in our kitchen. 

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To continue this tradition venison pâté is served at all birthday celebrations at Bartholomeus Klip Farmhouse.

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The staff say the recipe formed an integral part their childhood upbringing when families got together, which was not that often, all the best dishes were prepared using ingredients from the farm and from their gardens. The same philosophy is practiced at the farmhouse with only the best produce being served while helping maintain a balance within the reserve and keeping the population of game healthy and sustainable.

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We suggest enjoying this dish with one of Cape Town’s locally brewed beer, Native Ale, an assertive rusty brown ale with plenty spicey hopping.

Venison pâté

2 tbsp olive oil

6 cloves garlic, peeled and crushed

1 kg venison, cubed (we use eland)

2 tbsp molasses

2 tbsp golden syrup

1 cup beef stock

2 bay leaves

60 g butter

1 onion, peeled and chopped

120 g streaky bacon, diced

1 x 250 g punnet button mushrooms,

thinly sliced

salt and pepper to taste

100 ml crème fraîche

to assemble

100 g butter

extra bay leaf

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To make the venison pâté:

Heat the olive oil over medium heat in a large heavy bottomed saucepan and fry the garlic for 12 minutes. Add the venison and fry for 5 minutes until sealed the meat should be browned on all sides. Add the molasses, syrup and a ¾ cup of the stock, and stir.

Add the bay leaves and simmer for 1½ hours. Remove from the heat and set aside to cool. Strain the mixture through a sieve and set aside the stock. Melt the butter over low heat and fry the onion, bacon and mushrooms. Season to taste. Place the venison and the mushroom mixtures into a food processor. Pulse gently, as you want a smooth pâté consistency. If the mixture is too dry and does not come together, add some of the remaining stock. Taste and add seasoning if necessary, then add the crème fraîche and pulse for 1 minute.

To assemble:

Spoon the pâté into a serving bowl and melt the butter in a saucepan over medium heat. Pour the melted butter over the pâté to seal. Garnish with a bay leaf and refrigerate for 30 minutes. Serve with crusty farm bread or melba toast. (Makes 1.2 kg of Pâté)

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