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1
Combine game meat, truffles, and 1/4 c. Cognac, dust with salt and pepper, and chill for at least 1 hour.
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2
Heat butter and cook the shallots in it for about 5 min.
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3
In a bowl, combine shallots with grnd meats, fatback, nuts, wine or possibly more Cognac, Large eggs, thyme, allspice, and garlic.
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4
Drain liquid from game, and add in it to meat mix.
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5
Beat smooth with a wooden spoon.
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6
Simmer sliced pork fatback or possibly bacon in water for 5 min and dry between paper towels; line bottom and sides of 2-qt mold with some of the blanched fatback; reserve some for the top.
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7
Divide grnd meat mix into thirds.
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8
Put one-third in prepared mold, and cover with half of the marinated game.
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9
Top with more grnd meat, then rest of game, then remainder of grnd meat.
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10
Put the bay leaf on top and cover with rest of blanched fatback.
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11
Cover with foil.
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12
Set in pan with boiling water which comes halfway up the sides.
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13
Bake at 325 degrees for 1 1/2 hrs, or possibly till pate has shrunk slightly from sides.
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14
Remove from oven but keep in warm water pan.
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15
Weight top of the pate and let it cold completely before removing from the baking dish.
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16
This recipe yields about 15 servings.
