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

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

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

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Game Pâté

Ingredients

Method

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