Wild Mushroom & Venison Pâté en Croûte

Prepare the hot-water crust: In a saucepan, combine lard, butter, water, and salt. Bring to a boil, then remove from heat. Stir in flour until a dough forms. Knead briefly until smooth. Let cool slightly.

Make the forcemeat: Grind venison and pork shoulder together. In a pan, sauté chopped onion and garlic until softened. Add to the ground meat along with thyme, allspice, salt, and pepper. Mix well.

Sauté the mushrooms: In the same pan, sauté wild mushrooms until tender and browned.

Assemble the pâté: Roll out half of the dough and line a loaf pan. Layer half of the forcemeat, then the sautéed mushrooms, and top with the remaining forcemeat. Cover with the remaining dough, crimping the edges to seal. Cut a hole in the top for steam to escape.

Bake: Bake in a preheated oven at 350°F (175°C) for 1.5-2 hours, or until the crust is golden brown and the internal temperature reaches 160°F (71°C).

Prepare the aspic: Bloom gelatin in cold water. Heat Romanian wine and beef broth in a saucepan. Remove from heat and stir in the bloomed gelatin until dissolved. Let cool slightly.

Add the aspic: Pour the cooled aspic through the hole in the top of the pâté. Refrigerate for at least 4 hours, or preferably overnight, to allow the aspic to set.

Serve: Slice and serve cold or at room temperature. Garnish with fresh herbs, if desired.