Home

Game Pâté

ingredients

makes a 2 lb (1 kg) pate
5 fl oz (150 ml) red wine
1 bouquet garni
10 black peppercorns
1 carrot, sliced
1 celery stalk, sliced
12 oz (350 g) casserole venison
1 lb (450 g) belly pork
8 oz (225 g) pig's liver
1 onion, roughly chopped
1 garlic clove, peeled and chopped
4 oz (125 g) mushrooms, chopped
1 tsp fresh thyme
6 juniper berries, crushed pinch of ground cloves
2 tbsps brandy (optional)
pork back fat

method

1. Mix together wine, bouquet garni, peppercorns, carrot and celery for the marinade.

2. Roughly chop the venison and put into a shallow non metal lie dish.

3. Pour over the marinade. Cover and leave to marinate in the fridge for 24 hours.

4. Drain and mince coarsely with remaining ingredients except pork fat. Season.

5. Line a 2 pint (1.25 litre) terrine dish with pork back fat. Spoon in the mixture. Press down firmly and cover the top with another layer of fat.

6. Cover with foil and cook, in a roasting tin half filled with boiling water, at Mark 3 (160°C) 325°F for 2 hours. C

7. over with a board and weight. Chill overnight.

What did you think?

8 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved