Game pate
12 servings
480 minutes
Wild game pâté is a true adornment of French cuisine, embodying aristocratic elegance and rustic generosity. Originally made by hunters from game, it has become a symbol of gastronomic mastery. This pâté features a rich liver flavor enriched with the creamy tenderness of butter and delicate aromas of vegetables and spices. The combination of chicken liver and meat mince makes it soft yet with an expressive texture, while baking in the oven reveals the depth of its flavor. It is best served chilled on crispy baguette or accompanied by sweet jams and tangy marinades to highlight its noble profile. Such pâté makes an excellent addition to breakfast or an elegant wine appetizer worthy of the most refined tastes.
1
Since it's difficult to work with game meat, we opt for chicken liver, boneless and skinless chicken thighs, vegetables, and eggs.
- Chicken liver: 500 g
- Chicken thigh fillet: 500 g
- Chicken egg: 2 pieces
2
We pass through the meat grinder: liver, carrot, onion, leek, celery. We season, salt, pepper, and mix.
- Chicken liver: 500 g
- Carrot: 1 piece
- Onion: 1 piece
- White part of leek: 1 piece
- Celery stalk: 1 stem
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: to taste
3
Add softened butter and previously beaten eggs with a fork. Mix again.
- Butter: 100 g
- Chicken egg: 2 pieces
4
We cut the thighs into large pieces. We line the mold with foil (enough to cover the top), arrange the thighs in rows, and pour the liver mixture over them.
- Chicken thigh fillet: 500 g
5
Preheat the oven to 200 degrees and place the dish for 10-15 minutes. Then reduce the heat to minimum and bake for 1.5-2 hours.
6
Turn off and let cool completely in the oven. This takes 4-6 hours (better to do it in the evening and let it cool until morning). That's it: serve and enjoy for breakfast, leftovers go in the fridge! Your husband will be pleased!