Grouse Pâté

Name: Grouse Pâté (Pâté di Gallo Cedrone)
Cuisine: Italy
Ingredients: 500 g (18 oz) raw breast of grouse, coarsely minced; 300 g (10½ oz) each of raw wild duck and venison meat, minced; 300 g (10½ oz) each of raw wild duck and venison meat, minced; 400 g (14 oz) pork back (lardo), minced; 400 g (14 oz) pork back (lardo), minced; 4 tbsp brandy; ½ tsp freshly grated nutmeg; unsalted butter and dried breadcrumbs for the terrine; unsalted butter and dried breadcrumbs for the terrine; unsalted butter and dried breadcrumbs for the terrine; 2 medium eggs; 2 tbsp double cream; 8 juniper berries, crushed; 3 shallots, finely diced; 20 fresh bay leaves; salt and pepper; salt and pepper

Pâté di Gallo Cedrone

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Pâtés in the past used up surplus or leftover ingredients, and in the process many excellent new dishes were created. For this dish, I had leftover duck and venison which, in tandem with the grouse, ensure a very gamey flavour indeed.

Ingredients

500 g (18 oz) raw breast of grouse, coarsely minced
300 g (10½

Europe
Italy
Main course
Gluten-free

Method

Marinate the minced meats with the brandy, nutmeg and some salt and pepper for 2 hours.

Preheat the oven to 180°C/350°F/Gas 4. Grease a 1.5 litre (2¾ pint) terrine dish with butter and sprinkle with breadcrumbs.

Beat the eggs, then add the cream, juniper berries, shallo