Wild Game Pate
Ingredients
- 2 cup duck boneless skinless ⓘ
- 18 teaspoon thyme ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 18 teaspoon allspice ⓘ
- 1 tablespoon scallions, spring or green onions finely minced ⓘ
- 1/2 cup cognac ⓘ
- 1/2 cup onions minced
- 2 tablespoons butter
- 3/4 pound pork lean ⓘ
- 2 large eggs lightly beaten ⓘ
- 1 1/2 teaspoons salt ⓘ
- 18 teaspoon black pepper ⓘ
- 1/4 teaspoon allspice ⓘ
Instructions
- First, marinate the strips of game.
- In a non-reactive bowl, mix together the marinade ingredients, the cognac, salt and pepper, thyme, allspice and green onions.
- Add strips of game and marinate while preparing stuffing.
- For stuffing, cook onions slowly in the butter until tender.
- Scrape into large mixing bowl.
- Pour cognac into same skillet and boil until reduced by half, scraping bottom of skillet to loosen any pan drippings.
- Scrape into bowl with onions.
- Add pork and veal, beaten eggs, salt, pepper, allspice, thyme and garlic.
- Beat vigorously with wooden spoon until thoroughly blended.
- To assemble pate, line bottom and sides of laof pan with blanched bacon (to blanch plunge bacon into boiling water, remove immediately and drain briefly under cold running water), reserving a few strips for top of pate.
- Drain game strips, reserving marinade.
- Beat marinade into stuffing.
- Divide stuffing into three parts.
- Dip hands in cold water and arrange first third of the stuffing in bottom of loaf pan.
- COver with half the strips of game.
- Repeat layers, another third of stuffing and remaining half of game strips.
- SPread remaining thrid of stuffing on top.
- Place bay leaf on top and cover with remaining blanched bacon.
- COver top of pan with aluminum foil and set in larger pan of boiling water (water should come about halfway up the outside of loaf pan).
- Bake in oven preheated to 350F (180C) for 1 1/2 hours.
- Remove loaf pan from water and place another loaf pan (preferably glass so it's heavy enough to weight down the pate) on top of foil-wrapped pate.
- Cool pate at room temperature several hours or overnight.
- Chill, still weighted.
- Serve in slices with crackers.
- NOTE: A "pinch" is about 18 ts.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).