Winter Game Pates (Venison And Quail)

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Washington Post


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2 pounds venison

1 pound pork shoulder

8 ounces pork belly

8 ounces pork liver

3 medium shallots, minced (about 1/2 cup)

2 to 3 medium cloves garlic, minced (about 1 tablespoon)

1 1/2 tablespoons chopped mixed herbs, such as thyme, rosemary and sage

4 to 5 teaspoons mixed spices, such as ground clove, ground allspice, ground ginger, crushed star anise, crushed juniper berries

2 1/2 to 3 tablespoons kosher salt

1 1/2 tablespoons freshly ground black pepper

1 cup dry red wine

4 semi-boneless, skin-on quail

1 cup fresh or frozen blueberries

1/2 cup cognac

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon vegetable oil

8 to 10 medium cloves garlic, minced (about 1/2 cup)

1 cup store-bought demi-glace or veal stock

3 large eggs

1/2 cup currants, preferably marinated in 2 tablespoons red wine vinegar for at least 1 hour (may substitute unsweetened dried cranberries or cherries)

6 ounces caul fat (see headnote), rinsed with cool water

1 sheet puff pastry dough (11- by 14- by 3/8 inches), almost at room temperature

6 poached and peeled quail eggs

1 tablespoon water

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