Petr Stupka's recipe for baked pate and marinated cucumber salad


Wilderness on a plate! Tonight we'll be cooking venison. In this video, I'll show you how to use a few ingredients to make a delicious roast pâté as an appetizer in no time.


Raw materials for pate:
600g venison (deer loin)
300g pork liver
200g smoked flank
150ml whipping cream
4 egg yolks
wild spices
cumin - mixing
seed mixture for roasting

Ingredients for the salad:
2 salad cucumbers
pickled ginger