Bird Pate Recipe

1. 1

   Combine game meat, truffles, and 1/4 c. Cognac, dust with salt and pepper, and chill for at least 1 hour.

2. 2

   Heat butter and cook the shallots in it for about 5 min.

3. 3

   In a bowl, combine shallots with grnd meats, fatback, nuts, wine or possibly more Cognac, Large eggs, thyme, allspice, and garlic.

4. 4

   Drain liquid from game, and add in it to meat mix.

5. 5

   Beat smooth with a wooden spoon.

6. 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.

7. 7

   Divide grnd meat mix into thirds.

8. 8

   Put one-third in prepared mold, and cover with half of the marinated game.

9. 9

   Top with more grnd meat, then rest of game, then remainder of grnd meat.

10. 10

    Put the bay leaf on top and cover with rest of blanched fatback.

11. 11

    Cover with foil.

12. 12

    Set in pan with boiling water which comes halfway up the sides.

13. 13

    Bake at 325 degrees for 1 1/2 hrs, or possibly till pate has shrunk slightly from sides.

14. 14

    Remove from oven but keep in warm water pan.

15. 15

    Weight top of the pate and let it cold completely before removing from the baking dish.

16. 16

    This recipe yields about 15 servings.

* Per serving · 4 servings · Values may vary.