Game Pâté en Croûte

Name: Game Pâté en Croûte
Yield: Serves 10-12 as a main course
Cuisine: France
Ingredients: sour cream dough; 1½ lb/750 g boneless venison, pheasant or other game meat; ½ lb/250 g cooked ham; 3 tbsp/45 ml brandy; 2 tbsp/30 ml white wine; egg glaze; 2 lb/1 kg ground pork, equal parts fat and lean; 2 eggs, beaten to mix; ¼ lb/125 g chicken liver, finely chopped; 1 tsp ground pepper (more if needed); 1 tsp salt (more if needed); 1 tsp ground nutmeg; 2 tsp ground allspice

Preparation info

Serves
10-12
as a main course

Difficulty
Easy

Appears in

La Varenne Pratique

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.

Ingredients

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

Europe
France
Dinner
Gluten-free
Mediterranean

Method

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