How to make a Forest Game Pâté

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Equipment:

• Large Mixing Bowl: For combining the ingredients.
• Measuring Cups and Spoons: To measure out ingredients accurately.
• Sharp Knife: For chopping and preparing meats and other ingredients.
• Cutting Board: For safe chopping and cutting.
• Food Processor or Meat Grinder: To finely chop or grind the meats.
• Mixing Spoon or Spatula: To mix ingredients thoroughly.
• Pâté Mold or Terrine Dish: Specifically designed for making pâté; a loaf pan can also work.
• Plastic Wrap: To cover the pâté mixture during chilling.
• Baking Sheet: To place the pâté mold on during baking to catch any drips.
• Roasting Pan: For a water bath to ensure even cooking.
• Aluminum Foil: To cover the pâté mold during baking.
• Instant-read Thermometer: To check the internal temperature of the pâté.
• Heavy Weight or Press: To press the pâté down as it cools, ensuring a firm texture.
• Refrigerator: For chilling and setting the pâté.

Total Time:

• Preparation Time: 45 minutes
• Cooking Time: 1 hour 30 minutes to 2 hours
• Cooling and Pressing Time: 1 hour, plus overnight chilling
• Total Time: Approximately 4-5 hours, plus overnight chilling

Ingredients:

• 1 lb (450 g) game meat (such as venison, rabbit, or boar), finely chopped
• 1/2 lb (225 g) pork belly, finely chopped
• 1/2 lb (225 g) chicken livers, cleaned and finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp brandy or cognac
• 1 tbsp fresh thyme leaves, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/2 cup breadcrumbs
• 2 large eggs
• 8-10 slices of bacon or caul fat, for lining the mold
• Optional: 1/4 cup pistachios or dried cranberries, for added texture and flavor

Preparation:

1. Preparation (30 minutes):
   • Preheat your oven to 325°F (160°C).
   • In a large mixing bowl, combine the chopped game meat, pork belly, and chicken livers. Mix well.
   • Add the finely chopped onion, minced garlic, brandy or cognac, thyme, rosemary, parsley, allspice, black pepper, and salt. Mix thoroughly.
   • Add the breadcrumbs and eggs, mixing until well combined. If using, fold in the pistachios or dried cranberries at this stage.
2. Assembling the Pâté (15 minutes):
   • Line the pâté mold or terrine dish with bacon slices or caul fat, allowing the excess to hang over the edges.
   • Spoon the meat mixture into the mold, pressing down firmly to eliminate any air pockets.
   • Fold the overhanging bacon or caul fat over the top of the pâté mixture.
   • Cover the mold tightly with aluminum foil.
3. Cooking (1 hour 30 minutes to 2 hours):
   • Place the covered pâté mold on a baking sheet.
   • Fill a roasting pan with hot water to create a water bath and place the baking sheet with the mold into the roasting pan. The water should come about halfway up the sides of the mold.
   • Bake in the preheated oven for 1 hour 30 minutes to 2 hours, or until an instant-read thermometer inserted into the center of the pâté reads 160°F (71°C).
4. Cooling and Pressing (1 hour, plus overnight chilling):
   • Remove the pâté from the oven and carefully take it out of the water bath.
   • Allow the pâté to cool to room temperature.
   • Once cooled, place a heavy weight or press on top of the pâté (still in the mold) and refrigerate overnight. This helps to firm up the texture.
5. Serving:
   • The next day, remove the pâté from the mold and transfer it to a serving platter or board.
   • Slice the pâté with a sharp bread knife and serve with crusty bread, pickles, and mustard.