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Venison pate with relish
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 6-8
Jo Pratt creates easy Christmas canapés with shop-bought pate, dollops of onion relish and stacks of rye bread
Ingredients
For the relish
- 1 x 400g jaronion marmalade
- 1/2 tsp ground ground allspice
- 1 Orange, grated zest only
- small bunch Redcurrants
- 1 tsp port
For the topping
- 250 g venison pate or rich, smooth chicken liver paté
- 8 slices dark rye bread
- small bunch flat leaf Parsley, for the garnish
Method
1. To make the relish, place the onion jam in a saucepan and add the allspice, orange zest, redcurrants and port. Heat, until the mixture comes to the boil and then remove from the heat.2. Cut the rye bread into bite-size canapé pieces. Cover each one with pate and spread on a dab of onion relish.
3. Garnish with a small parsley leaf and serve.
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