Exotic Game Pâté
Anyone who can make a meatloaf will have no problems dazzling guests with this game pâté, seasoned with an interesting combination of herbs and spices to add sparkle to the rich flavor of the meats. This recipe cannot be done successfully with meats other than wild game. Check large markets or specialty stores nearby, or check for companies selling game meats on the internet to get a selection of game meats for this dish. This recipe must be started 1 day before serving since the liver has to soak overnight and the pâté must chill after cooking.
- Antelope Liver - 1/2 pound
- Milk - 1 cup, or enough to cover liver
- Lean Antelope Meat - 1 pound
- Sika deer meat - 1 pound
- Pork fat - 1/2 pound
- Garlic - 2 tablespoons, minced
- Eggs - 2
- Whiskey - 2 tablespoons
- Dry Sherry - 2 tablespoons
- Dried Basil - 2 teaspoons
- Salt - 1 teaspoon
- Fresh ground black pepper - 1 teaspoon
- Pinch of dried rosemary
- Pinch of dried thyme
- Pinch of ground nutmeg
- Pinch of ground ginger
- Bacon - 12 to 15, blanched in boiling water for 5 minutes and drained
- Chopped Game Stock Aspic - (recipe follows)
- Toast triangles - toasted with garlic butter, chives, and Parmesan cheese
- Red Onion - sliced
To prepare the pâté: Put the antelope liver in a bowl and cover with the milk. Cover with plastic wrap. Soak in the refrigerator overnight.
The next day, trim the antelope and deer meat of silver skin and fat and cut into 1-inch cubes. Place the cubes in batches in a food processor and puree. Puree the pork fat and drained antelope liver and add to the other purees in a large mixing bowl. Add all the remaining ingredients except the bacon to the bowl and beat well with a wooden spoon until the mixture is light and fluffy. To test seasoning, fry a tablespoon of the mixture in a small skillet; adjust seasoning as needed.
Preheat the oven to 325 F. Line the bottom and sides of a terrine or 10-inch loaf pan with strips of blanched bacon. Pour the pâté mixture into the pan, spreading it evenly and packing it down so there are no air holes. Top the pan with the remaining bacon slices, cover loosely with foil, and bake for 1 hour. Remove the foil and bake for another 1-1/2 hours.
Pour out any liquid that has accumulated during baking, reserving it for the aspic. Let the pâté cool to room temperature. Chill for at least 1 hour, or preferably overnight, covered with plastic wrap.
To serve: Unmold the pâté and cut into 1/2-inch-thick slices. Garnish each serving with chopped aspic, capers, sliced cornichons, a thin slice of red onion, and 4 toast points.
Chopped Game Stock Aspic
Game stock and reserved pâté cooking liquid to make 2 cups
1 tablespoon (1 envelope) unflavored gelatin
Sprinkle the gelatin over 1/4 cup of the game stock to soften for 10 minutes. Heat the remaining stock to a boil in a small saucepan over medium heat. Remove from heat, add the softened gelatin, and stir until the gelatin granules are dissolved. Pour the mixture into a jelly roll pan and chill in the refrigerator until set and firm. Chop the aspic with a sharp knife and cover with plastic wrap. Set aside in the refrigerator until ready to use.