Who said pâté is a treat you can only enjoy during the festive period? Wild and Game will be launching a range of pâtés in the next few weeks made from game meat.
There will be three flavours to choose from: pheasant, partridge and grouse. Why not give a try? A delicious change from the traditional chicken liver or pork-based pâtés.
Pâté can be more versatile than you think; not just to be eaten as a hearty snack to spread on warm bread or crackers but it can also be used in recipes such as Beef Wellington or as a rich filling for tortellini pasta.
It takes a little time and patience, but you can have a go at making game pâté yourself – we found this lovely game terrine recipe.
- 1 boneless duck breast
- 300g smoked streaky bacon
- 300g boneless, skinless chicken thigh
- 500g chicken liver, trimmed
- 140g mixed game, such as skinless pheasant breast or pigeon
- ½ tbsp chopped garlic
- 1 tsp ground allspice
- 1 tsp juniper berry, finely ground
- 2 tbsp Armagnac or any other brandy
- 1 tbsp chopped parsley
- 100ml dry white wine
- 50ml chicken stock
- Very finely chop the duck skin. Reserve 12 bacon rashers for lining the tin. Cut all the meat and remaining bacon into 1cm pieces.
- Reserve the chopped bacon and reserve 100g chopped chicken, 250g chicken livers, half the mixed game, half the duck and half the duck skin.
- Put all the remaining meat and duck skin into a food processor and blend to a mince. Add the garlic, allspice, juniper berries, parsley, Armagnac or brandy, wine and stock. Mix in the reserved chopped meat and marinate in the fridge overnight.
- Grease a 1.5 litre loaf tin or terrine mould with butter. Lightly stretch the reserved bacon rashers and use most of them to line the tin, overlapping slightly and leaving plenty of overhang at the top. Pack the meat mixture into the tin, then fold over the bacon overhang and lay the reserved rashers on top.
- Cover the terrine with baking parchment, then cover tightly with foil. Put a folded tea towel in a roasting tin and set the terrine on top. Pour enough hot water into the roasting tin to come just below the rim of the tin.
- Put in the oven at 160C/140C fan/gas 3 and bake for 1.5 hrs. Take from the oven and leave to cool for 1 hr in the water bath, then remove and leave to cool completely.
- Once cool, cut a strip of foil or card to fit the top of the tin, put it on top of the terrine and weigh it down with a few heavy cans. Chill overnight.
- Carefully remove the terrine from the tin, wipe off any jelly and serve in slices with the toast.
Keep your eyes peeled on the website to be the first to know when the pâté range is launched.