Game Pâté

game pate

Game Pâté

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Calories: 3400

Ingredients
 

  • 5 floz red wine
  • 1 bouquet garni
  • 10 black peppercorns
  • 1 carrot sliced
  • 1 celery stalk sliced
  • 12 oz casserole venison
  • 1 lb belly pork
  • 8 oz pig's liver
  • 1 onion roughly chopped
  • 1 garlic clove peeled and chopped
  • 4 oz mushrooms chopped
  • 1 tsp fresh thyme
  • 6 juniper berries crushed pinch of ground cloves
  • 2 tbsp brandy optional
  • pork back fat

Instructions

  • Mix together wine, bouquet garni, peppercorns, carrot and celery for the marinade.
  • Roughly chop the venison and put into a shallow non metal lie dish.
  • Pour over the marinade. Cover and leave to marinate in the fridge for 24 hours.
  • Drain and mince coarsely with remaining ingredients except pork fat. Season.
  • 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.
  • 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
  • over with a board and weight. Chill overnight.

Notes

makes a 2 lb (1 kg) pate
Calories: 3400 kcal
Carbohydrates: 40 g
Protein: 177 g
Fat: 259g
Saturated Fat: 94 g
Cholesterol: 1298 mg
Sodium: 589 mg
Potassium: 3706 mg
Fiber: 11 g
Sugar: 11 g
Vitamin A: 60591 IU
Vitamin C: 84 mg
Calcium: 419 mg
Iron: 81 mg
Ingredients Game, Venison
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