Pâté en Croûte: California venison, walnut, bay leaf

Adapted by StarChefs.com
May 2019
Yield: 1 pâté en croûte


1 dry California bay leaf, finely ground to a powder, plus additional leaves as needed
24 grams Salt
5 grams InstaCure #1
1 gram quatre épices
1.5 kilograms lean California venison, diced
500 grams pork fatback, diced
100 grams port
40 grams butter
100 grams shallots, thinly sliced
1 cup California walnuts, coarsely chopped
20 grams salt
180 grams lard
180 grams butter
650 grams flour
150 grams eggs
170 grams ice water
150 grams cornstarch
To Assemble and Serve:
Egg wash
Fresh bay leaves


For the Forcemeat

In a bowl, combine bay, salt, Instacure, and épices. Into a hotel pan, pour a thin layer of bay mixture. Add venison, fatback, and port. Cover the meat with the remaining bay mixture. Cover and refrigerate overnight. In a saucepot over medium heat, melt butter. Add shallots and walnuts and season with bay and thyme leaves. Sweat until shallots are tender and translucent; cool. Discard bay leaves. Through a chilled meat grinder fitted with a fine die, grind meat and shallot mixtures. Transfer mixture to the bowl of stand mixer fitted with a paddle. Mix until tacky. 

For the Pastry

To a food processor, add salt, lard, butter, and 215 grams flour. Pulse to coarse crumbs. Add eggs, water, cornstarch, and remaining flour. Process until dough comes together. Flatten one-third of dough into a disk. Flatten remaining dough into a disk. Wrap both disks individually with plastic wrap and refrigerate.

To Assemble and Serve

Heat oven to 375℉. Using a rolling pin, roll the larger Pastry disk into a large oval, about ⅕-inch thick. Line dough inside a well-greased oval pâté mold. Place Forcemeat into mold and spread evenly. Roll the remaining Pastry disk to ⅕-inch thickness. Place on top of mold. Crimp edges to seal. Brush with egg wash. Bake until internal temperature reaches 150℉. Cool. Garnish with bay leaves.