Game Pate
Serving Size: 12 Preparation Time: 1:00
Categories : Entrees
Cuisine: French Style
Back and legs of one pheasant
Back and legs of guinea fowl
2 medium onions -- finely chopped
40 grams butter
700 grams fairly lean belly pork
2 eggs
1 blade mace (or half a nutmeg) -- ground to powder
salt & pepper
Remove as much meat as possible from the birds cutting away as much sinew as possible and cut into dice about 1/2cm/1/4".
Melt the butter over a low heat and cook the onions until soft and translucent but not browned. Set to one side to cool.
Cut about one third of the belly pork into dice as for game birds. Process the rest.
Combine all ingredients well.
Fry about a tablespoon to check seasoning.
Adjust as necessary and put into a suitable terrine/loaf tin/dish.
Cook for between 1 1/4 - 1 1/2 hours at 160oC, in a bain marie, (pan of water) ensure juices run clear when pate is pierced with a knife
Leave to cool and weight and chill at least overnight. Allow 2 days minimum to mature before eating.
Start to Finish: 3:00
Source: sylv@nicebites.com
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