Game pâté with mushrooms and pistachio nuts

Name: Game pâté with mushrooms and pistachio nuts
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Ingredients: 600 g saddle of hare; 400 g Venison goulash; 200 g Chicken liver; 1 big apple; 2 Onions; 100 g Mushrooms; 30 g Butter or margarine; 1 Egg; 1 TEASPOON Herbs of Provence; 2 TABLESPOONS Calvados; 1 TABLESPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 30 g Pistachio kernels; 12 discs (approx. 300 g) smoked fat bacon; 1 Head frisée salad; 100 g Lamb's lettuce; 3 Shallots; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 8 TABLESPOONS Cranberry Jam; 7-10 Tbsp bay leaves, green peppercorns, thyme, cranberries in own juice and orange slice; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 10

600 g saddle of hare
400 g Venison goulash
200 g Chicken liver
1 big apple
2 Onions
100 g Mushrooms
30 g Butter or margarine
1 Egg
1 TEASPOON Herbs of Provence
2 TABLESPOONS Calvados
1 TABLESPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
30 g Pistachio kernels
12 discs (approx. 300 g) smoked fat bacon
1 Head frisée salad
100 g Lamb's lettuce
3 Shallots
4 TABLESPOONS Wine vinegar
7-10 Tbsp Sugar
3 TABLESPOONS Oil
8 TABLESPOONS Cranberry Jam
7-10 Tbsp bay leaves, green peppercorns, thyme, cranberries in own juice and orange slice
7-10 Tbsp Aluminium foil
7-10 Tbsp Grease

Directions

1
Wash the meat, dab dry and remove tendons. Dice meat. Put meat and chicken liver through the mincer with a fine disc. Peel and core the apple and also put it through the mincer. Peel and finely chop the onions. Clean, wash and quarter the mushrooms. Heat the fat in a pan.
2
Fry the mushrooms and onions in it. Let them cool down a little bit. Mix the meat mixture, egg, herbs from Provence, calvados, starch, a little salt, pepper and nutmeg. Fold in onion-mushroom mixture and pistachio kernels. Line an oblong terrine mould (approx. 1 1/2 litres capacity) with approx. 8 slices of bacon. Pour in the minced meat, smooth it down and cover it with the remaining slices of bacon, fold over the excess bacon. Cover with bay leaves, peppercorns and thyme. Grease aluminium foil and cover the terrine with it. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) in the fat pan with water for about 1 1/2 hours. Remove the pâté and weigh it down with a heavy object (e.g. a board and large tins). Let the pâté cool for 10-12 hours. Garnish pâté with cranberries and cut into slices. Clean, wash and drain the salad.
3
Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) in the fat pan with water for about 1 1/2 hours. Remove the pâté and weigh it down with a heavy object (e.g. a board and large tins). Let the pâté cool for 10-12 hours. Garnish pâté with cranberries and cut into slices. Clean, wash and drain the salad. Peel and finely chop the shallots. Mix vinegar, salt, pepper and sugar. Whip the oil into it. Mix the salad with the marinade. Arrange the salad with 1 slice of game pâté on each plate. Put some cranberries on the pâté. Garnish with a slice of orange. Serve with crispy baguette
4
Mix vinegar, salt, pepper and sugar. Whip the oil into it. Mix the salad with the marinade. Arrange the salad with 1 slice of game pâté on each plate. Put some cranberries on the pâté. Garnish with a slice of orange. Serve with crispy baguette