*  Exported from  MasterCook  *
 
                               WILD GAME PATE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           (2 cup) boneless skinless
                         Raw rabbits/partridge/
                         Pheasant/duck or other game
                         Cut into 1/4 inch strips
                         -----MARINADE-----
      1/8   ts           Thyme
      1/4   ts           Salt
      1/4   ts           Pepper
      1/8   ts           Allspice
    1       tb           Finely minced green onions
                         -----STUFFING-----
      1/2   c            Coganc
      1/2   c            Very finely minced onions
    2       tb           Butter
      3/4   lb           Lean pork and 3/4 lb lean
                         Veal finely ground together
    2                    Eggs lightly beaten
    1 1/2   ts           Salt
      1/8   ts           Pepper
      1/4   ts           Allspice
      1/2   ts           Thyme
    1       cl           Garlic crushed
    1       lb           Bacon blanched to remove
                         Salt
    1                    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 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 1/8
   ts.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving