Deon made this paté. It goes well with meze which we adore, especially during the busy festive season. The paté is simple and very easy to make.
250g cooked venison (Deon used Springbok)
200g pork mince
5 ml salt
3 chopped garlic cloves
10 ml olive oil
Zest of 1 lemon
Place all the ingredients in a food processor and blend until smooth. Place the paté in a water bath and bake at 160⁰ for 1½ hour. Allow the paté to cool. Blend again in a food processor, adjust seasoning and add more olive oil if the paté is too dry. Serve with ciabatta.