Game Pâté en Croûte

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Serve this pâté hot with glazed chestnuts and a sauce poivrade. Alternatively, it can be served cold with celery root rémoulade and Onion confit.


  • sour cream dough
  • ½ lb/250 g cooked ham
  • lb


  1. Make the sour cream dough and chill it for 30 minutes.
  2. Cut the ham and half the game meat in ½ in/1.25