Wild game pate

Yield: 1 servings

Measure Ingredient
1 pounds (2 cup) boneless skinless
\N \N Raw rabbits/partridge/
\N \N Pheasant/duck or other game
\N \N Cut into 1/4 inch strips
⅛ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Allspice
1 tablespoon Finely minced green onions
½ cup Coganc
½ cup Very finely minced onions
2 tablespoons Butter
¾ pounds Lean pork and 3/4 lb lean
\N \N Veal finely ground together
2 \N Eggs lightly beaten
1½ teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Allspice
½ teaspoon Thyme
1 clove Garlic crushed
1 pounds Bacon blanched to remove
\N \N Salt
1 \N Bay leaf



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 degrees 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.

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