Germanic Game Pâté
Ingredients
- 250 gWild boar meat (cubed)
- 150 gDeer meat (cubed)
- 200 gPork belly (cubed)
- 1 pcEgg
- 75 mlRed wine
- 0.5 pcYellow onion (sliced)
- 1 pcGarlic (crushed)
- 1 pcThyme
- 1 pcBay leaf
- 0.5 tspAllspice
- 7.5 gGray sea salt
- 0.5 tspBlack pepper ground
- 50 mlMadeira jelly (melted)
- 5 pcJuniper berries (crushed)
Method
A dense, rustic terrine where the intensity of wild boar and venison is balanced by the richness of pork belly. The amber jelly adds a glossy finish and a freshness that cuts through the earthy notes of the wild game.
- 1
Cut the wild boar, venison, and pork belly into 2 cm cubes. In a large dish, mix the meats with the red wine, minced onion, crushed garlic, thyme, bay leaf, and crushed juniper berries. Let rest in a cool place for 12 hours so the meat absorbs the flavors.
- 2
Drain the meats. Pass them through a grinder with a medium plate to keep some texture. Incorporate the eggs, salt, pepper, and allspice. Mix vigorously by hand until the stuffing is homogeneous and bound.
- 3
Pack the stuffing into a terracotta terrine. Place the terrine in a dish filled with hot water (bain-marie) and bake at 150°C. Cook until the juice pearling on the sides is perfectly clear and the blade of a knife comes out hot.
- 4
Let the terrine cool to room temperature. Melt the Madeira jelly and pour it gently over the top to fill the gaps. Place in the refrigerator for 48 hours before slicing so the flavors balance out.
Frequently asked questions
How do you get this dish right?
- Do not slice the pâté before 48 hours; the flavors need this time to mature.
- Use a medium grinding plate to avoid meat purée; you want to feel the chunks.
- The bain-marie should be simmering, never boiling, for uniform cooking without drying out the edges.
How long does this dish keep?
Store in the refrigerator between 0°C and 4°C, well covered. Keeps for 5 to 6 days after the first cut.
