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Pâté de Gibier Game Pâté
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Preparation info
1
12 x 2 x 3 in . (30 x 5 x 7.5 cm) pâté- Difficulty
Complex
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients
| Ingredients | U.S. | Metric |
| Meats and stock | ||
| Venison shoulder or leg m |
Method
Procedure
Day 1: Fabrication
- Trim excess silverskin from the venison and cut it into 1-in. (3-cm) cubes. Place the venison in a nonreactive container and refrigerate it.
- Bone out the rabbit, keeping the saddle meat intact in two long strips. Place the bones in a bowl and refrigerate them.
- Trim the rabbit