Tony Jackman’s game biltong and Gorgonzola paté with rosemary. (Photo: Tony Jackman)
Biltong dust is a useful ingredient to buy if you have a biltong pâté in mind. My biltong pâtés are usually textured, using soft biltong that I chop finely. Once in a while, though, I buy biltong dust, for a finer pâté, although I did also include a small quantity of finely chopped fresh biltong in the mix, for added texture.
Ingredients
200 g venison biltong dust
50 g soft, lean game biltong, chopped finely
250 g mascarpone
100 g cream cheese
100 g Gorgonzola
Juice of half a lemon
Leaves of 2 rosemary sprigs
5 Tbsp milk
Salt and black pepper to taste (but don’t add salt if the biltong is very salty)
Method
Put the rosemary needles and milk in a small pot and bring it to a simmer. Turn off the heat and let it cool to room temperature. Strain and use the rosemary milk for the paté. Discard the rosemary needles. (Or do this in a very small pot on the stove top.)
In a bowl, mix the biltong dust, chopped biltong, mascarpone, cream cheese and Gorgonzola until well combined. Stir in the lemon juice and rosemary milk and season to taste with salt and black pepper. Spoon into ramekins and garnish with slivers of biltong and rosemary flowers. Serve with crusty bread or crackers. DM/TGIFood
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