Germanic Game Pâté

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.

• Prep time: 45 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 476
• Protein: 29 g
• Carbs: 11 g
• Fat: 33 g

Ingredients

• 250 g Wild boar meat ( cubed )
• 150 g Deer meat ( cubed )
• 200 g Pork belly ( cubed )
• 1 piece Egg
• 75 ml Red wine
• 0.5 piece Yellow onion ( sliced )
• 1 piece Garlic ( crushed )
• 1 piece Thyme
• 1 piece Bay leaf
• 0.5 tsp Allspice
• 7.5 g Gray sea salt
• 0.5 tsp Black pepper ground
• 50 ml Madeira jelly ( melted )
• 5 piece Juniper berries ( crushed )

Instructions

1. Meat marinade

   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. Grinding and seasoning

   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. Slow cooking

   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. Finishing and resting

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator between 0°C and 4°C, well covered. Keeps for 5 to 6 days after the first cut.