Pâté de Gibier au Genièvre

Name: Pâté de Gibier au Genièvre (Game Pâté with Juniper Berries)
Yield: Serves 3–4
Cuisine: French
Ingredients: salt, freshly ground pepper; 1 tablespoon brandy; salt, freshly ground pepper; 4 juniper berries, crushed; ⅔ cup heavy cream; 1 shallot, chopped; 1 slim clove garlic, chopped; 6 tablespoons butter; 1⅓ cups cooked boned and chopped game

Game Pâté with Juniper Berries

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

This pâté, which is actually more like a potted meat, is quick to make because the game is already cooked. In fact, this is a delicious way of making the most of any meat left on a carcase after carving. Pheasant, partridge, hare, wild duck, rabbit, pigeon, and venison are all suitable for this recipe.

Ingredients

1⅓ cups cooked boned and chopped game
6 tablespoons butter
1

Europe
France
Starter
Mediterranean
Gluten-free

Method

Cut the meat into even-sized pieces, then chop roughly in a food processor.

Melt half the butter in a small saucepan and cook the shallot and garlic until soft but not colored. Add the juniper berries and stir over the heat to extract the flavor. Allow to cool slightly then add to the meat in the processor, with the remaining butter. Puree until fairly smooth.

Beat the cream wit