Pate de Campagne (Country Pate)
8 servings
80 minutes
Under the long name "pate de campagne" hides a pate, but not a simple one, but one made from four types of meat: pork belly, neck and liver, and bacon. It is good both for diversifying your menu and for holidays: if you can't eat the pate today, it will be even tastier tomorrow.
1
Prepare the necessary ingredients.
2
Cut the pork neck, brisket, bacon, and liver into large cubes.
- Pork neck (collar): 250 g
- Pork belly: 250 g
- Bacon: 250 g
- Pork liver: 300 g
3
Turn them into coarse minced meat using a combine.
4
Add salt, pepper, and crushed juniper berries.
- Salt: to taste
- Ground black pepper: to taste
- Juniper berries: 4 pieces
5
Add eggs.
- Chicken egg: 2 pieces
6
Add finely chopped leaves from 3 sprigs of thyme, white wine, cognac, and pistachios. Mix all this with the meat.
- Fresh thyme: 5 piece
- Dry white wine: 50 ml
- Cognac (brandy): 50 ml
- Pistachios: 20 g
7
Transfer the result to a deep baking dish. Press a bay leaf and 2 sprigs of thyme into the meat.
- Bay leaf: 1 piece
- Fresh thyme: 5 piece
8
Cover the mold with oiled parchment paper.
9
Then place the mold in a baking tray filled with hot water up to two-thirds and put the tray in an oven preheated to 160 degrees. Bake for an hour.
10
After that, take the pâté out of the oven and let it cool for 2 hours.
