Game Pâté

Name: Game Pâté
Yield: 6 to 8 servings or 15 appetizer servings
Ingredients: 1 bay leaf; ½ cup Madeira or cognac; ½ cup finely chopped shallots or onions; ¾ pound lean veal, finely ground; ¾ pound lean pork, finely ground; ½ pound pork fat back, finely ground; ½ cup shelled fresh pistachio nuts (optional); Salt and freshly ground black pepper; 2 tablespoons butter; 4 thin slices of pork fat back (approximately) or 4 slices of bacon (approximately); 2 truffles, coarsely chopped (optional); 2 eggs; ½ teaspoon dried thyme; ¼ cup cognac; 1 pound boned pheasant, wild duck or other feathered game, including the liver; ½ teaspoon ground allspice; 1 garlic clove, finely minced

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound boned pheasant, wild duck or other feathered game, including the liver
4 thin slices of pork fat back (appr

Main course
Gluten-free

Method

Cut the game and game liver into slices or cubes. Simmer the fat back or bacon for five minutes, drain it, and dry between paper towels.
Combine the game, truffles and one-quarter cup cognac in a bowl. Season with salt and pepper. Let stand in the refrigerator for at least one hour.
Preheat oven to mo