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Wild Game Pate

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

60 min

Ready

80 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 cup duck
boneless skinless
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Marinade
teaspoon thyme
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¼ teaspoon salt
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¼ teaspoon black pepper
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teaspoon allspice
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1 tablespoon scallions, spring or green onions
finely minced
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Stuffing
½ cup cognac
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½ cup onions
minced
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2 tablespoons butter
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¾ pound pork
lean
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2 large eggs
lightly beaten
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1 ½ teaspoons salt
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teaspoon black pepper
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¼ teaspoon allspice
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½ teaspoon thyme
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1 clove garlic
crushed
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1 pound bacon
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1 x salt
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1 each bay leaves
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Ingredients

Amount Measure Ingredient Features
473 ml duck
boneless skinless
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Marinade
0.6 ml thyme
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1.3 ml salt
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1.3 ml black pepper
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0.6 ml allspice
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15 ml scallions, spring or green onions
finely minced
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Stuffing
118 ml cognac
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118 ml onions
minced
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3E+1 ml butter
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340.2 g pork
lean
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2 large eggs
lightly beaten
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7.5 ml salt
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0.6 ml black pepper
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1.3 ml allspice
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2.5 ml thyme
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1 clove garlic
crushed
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453.6 g bacon
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1 x salt
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1 each bay leaves
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Directions

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 350℉ (180℃) for 1½ 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 ⅛ ts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 326g (11.5 oz)
Amount per Serving
Calories 103063% from fat
 % Daily Value *
Total Fat 72g 110%
Saturated Fat 26g 129%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 3826mg 159%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 174g
Vitamin A 8% Vitamin C 4%
Calcium 6% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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