Course
Small Bites
Serves
12-20 as an appetizer
Chef’s notes
Wild game pâté is afancy dishthat turns small odds and ends ofmeatinto pure gold. It’s the perfect thing to make as a sophisticated first course when you’re hosting a swanky get-together. Your guests will be impressed by your efforts.
Ingredients
- 1/2 lb. game liver
- 2 cups milk
- 8 ounces lean venison and 4 ounces pork fat, ground together through a small-die grinder plate
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 2 tsp. kosher salt
- 2 tsp. freshly ground black pepper
- 1 tsp. nutmeg
- 2 leaves fresh sage, finely chopped
- 2 tbsp. unsalted butter
- 2 small shallots, finely minced
- 1/4 cup brandy
- 1 lb. sliced bacon
- 1 breast fillet from a white-fleshed game bird, such as grouse or pheasant, cut into 1/3-by-1/3-by-3-inch pieces
Preparation
How to Cut a Terrine Board
- A buddy of mine showed me how much easier it was to weight down a terrine if you cut a piece of wood just for the purpose. You need the dimensions of the interior of your terrine.
- Then go out back and cut yourself a rectangle in those same dimensions minus 1/4 inch on all sides, so it will fit snugly.
- I used wood that was 1/4 inch thick. Cleverly, l marked mine with the words “Terrine Board” so that I don’t accidentally burn it in the fireplace.
- To use the terrine board, I wrap it in foil and place it over the terrine after it comes out of the oven.
- Then I weight it down with a foil-covered brick or a few 15-ounce cans.
Wild Game Pâté
- Put the liver in a baking dish or bowl and cover with milk.
- Cover and let soak in the refrigerator for 2 hours.
- Remove the liver, pat it dry, and discard the soaking liquid.
- Cut the liver into 1-inch pieces.
- Using a food processor, chop the liver finely until it forms a paste.
- Preheat the oven to 350°.
- In a large bowl, combine the liver, venison, cream, garlic, thyme, salt, pepper, nutmeg, and sage and mix well.
- In a sauté pan over medium heat, melt the butter.
- Add the shallots and cook until translucent and tender, about 5 minutes.
- Raise the heat to high.
- Remove the pan from the heat and add the brandy.
- Using a long-stemmed match or torch lighter, ignite the brandy and allow it to flame.
- Pour the flaming brandy and shallots into the meat mixture and stir to combine.
- Line a 5-cup lidded terrine mold with bacon, laying the slices across the bottom horizontally; the ends of the bacon should hang over the sides of the mold.
- Put one-quarter of the meat mixture into the mold on top of the bacon slices.
- Layer one-third of the breast strips on top of the meat mixture.
- Then top with another one-quarter of the meat mixture and another third of the breast strips.
- Repeat the layering, finishing with the last one-quarter of the meat mixture.
- Pat the mixture down firmly and fold the bacon ends over the top of the meat mixture. They should overlap in the middle of the terrine.
- Cover with the terrine lid (or with foil).
- Set the terrine in a roasting pan filled with enough water to come halfway up the sides of the terrine.
- Bake the terrine about 1-1-1/2 hours, or until an instant-read thermometer inserted into the center reads 160°.
- Remove the terrine from the water bath and take off the lid.
- Cover the terrine with plastic wrap and then place a weighted board on top.
- Allow the terrine to cool on the counter for 1 hour, then place in refrigerator until thoroughly chilled, about 3 hours.
- When chilled, unmold the terrine.
- Wrap the whole terrine in plastic wrap and foil and let it mellow in the fridge for a day if you can wait-it will be even more delicious.
- If not, eat with crusty bread, gherkins, and mustard.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Fresh Wild Game Sausage
(0)Fresh sausage making is my favorite category of wild game cookery, as it turns low-grade cuts of meat into high-grade food. My favorite sausages are fresh, meaning not cured or dried-and stuffed into hog middle casings. I like to view fresh sausages as a sort of blank slate since you can flavor them...
Steven RinellaOct 13, 2018
Read MorePlay Now
Recipes
Bone In BBQ Wild Game Ribs
(2)I’ve been troubled by the subject of bone in BBQ wild game ribs my whole life. Boning them out for burgers takes a lot of work and yields only a small amount of meat, yet cooking them whole often results in dishes that are unchewably tough. Then this recipe came along and solved my rib problems once...
Steven RinellaAug 26, 2018
Read MorePlay Now
Recipes
Wild Game Liver and Onions Recipe
(3)For many people, liver and onions is a throwback recipe that reminds them of their grandparents. For me, it’s still a relevant dish that should have a place in every hunter’s kitchen. After all, you’ll find a liver in every animal you kill, and there’s no sense in wasting such a delicious and easy...
Steven RinellaNov 18, 2018
Read MorePlay NowReviews
Save this recipe
Wild Game Pâté Terrine
Recipe by:Steven Rinella
Course
Small Bites
Serves
12-20 as an appetizer
Chef’s notes
Wild game pâté is afancy dishthat turns small odds and ends ofmeatinto pure gold. It’s the perfect thing to make as a sophisticated first course when you’re hosting a swanky get-together. Your guests will be impressed by your efforts.
Ingredients
- 1/2 lb. game liver
- 2 cups milk
- 8 ounces lean venison and 4 ounces pork fat, ground together through a small-die grinder plate
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 2 tsp. kosher salt
- 2 tsp. freshly ground black pepper
- 1 tsp. nutmeg
- 2 leaves fresh sage, finely chopped
- 2 tbsp. unsalted butter
- 2 small shallots, finely minced
- 1/4 cup brandy
- 1 lb. sliced bacon
- 1 breast fillet from a white-fleshed game bird, such as grouse or pheasant, cut into 1/3-by-1/3-by-3-inch pieces
Preparation
How to Cut a Terrine Board
- A buddy of mine showed me how much easier it was to weight down a terrine if you cut a piece of wood just for the purpose. You need the dimensions of the interior of your terrine.
- Then go out back and cut yourself a rectangle in those same dimensions minus 1/4 inch on all sides, so it will fit snugly.
- I used wood that was 1/4 inch thick. Cleverly, l marked mine with the words “Terrine Board” so that I don’t accidentally burn it in the fireplace.
- To use the terrine board, I wrap it in foil and place it over the terrine after it comes out of the oven.
- Then I weight it down with a foil-covered brick or a few 15-ounce cans.
Wild Game Pâté
- Put the liver in a baking dish or bowl and cover with milk.
- Cover and let soak in the refrigerator for 2 hours.
- Remove the liver, pat it dry, and discard the soaking liquid.
- Cut the liver into 1-inch pieces.
- Using a food processor, chop the liver finely until it forms a paste.
- Preheat the oven to 350°.
- In a large bowl, combine the liver, venison, cream, garlic, thyme, salt, pepper, nutmeg, and sage and mix well.
- In a sauté pan over medium heat, melt the butter.
- Add the shallots and cook until translucent and tender, about 5 minutes.
- Raise the heat to high.
- Remove the pan from the heat and add the brandy.
- Using a long-stemmed match or torch lighter, ignite the brandy and allow it to flame.
- Pour the flaming brandy and shallots into the meat mixture and stir to combine.
- Line a 5-cup lidded terrine mold with bacon, laying the slices across the bottom horizontally; the ends of the bacon should hang over the sides of the mold.
- Put one-quarter of the meat mixture into the mold on top of the bacon slices.
- Layer one-third of the breast strips on top of the meat mixture.
- Then top with another one-quarter of the meat mixture and another third of the breast strips.
- Repeat the layering, finishing with the last one-quarter of the meat mixture.
- Pat the mixture down firmly and fold the bacon ends over the top of the meat mixture. They should overlap in the middle of the terrine.
- Cover with the terrine lid (or with foil).
- Set the terrine in a roasting pan filled with enough water to come halfway up the sides of the terrine.
- Bake the terrine about 1-1-1/2 hours, or until an instant-read thermometer inserted into the center reads 160°.
- Remove the terrine from the water bath and take off the lid.
- Cover the terrine with plastic wrap and then place a weighted board on top.
- Allow the terrine to cool on the counter for 1 hour, then place in refrigerator until thoroughly chilled, about 3 hours.
- When chilled, unmold the terrine.
- Wrap the whole terrine in plastic wrap and foil and let it mellow in the fridge for a day if you can wait-it will be even more delicious.
- If not, eat with crusty bread, gherkins, and mustard.