Pâté de Campagne (Country Pâté)
⏳ Time
1 hour 20 minutes
🥕 Ingredients
13
🍽️ Servings
8
Description
Beneath the long name 'Pâté de Campagne' lies a pâté that is not just any pâté, but one made from four types of meat: pork belly, neck, liver, and bacon. It's great for diversifying your menu and perfect for celebrations: if you can't finish the pâté today, it will taste even better by tomorrow.
Ingredients
- Bacon - 10 oz
- Salted pork belly - 10 oz
- Pork Neck - 10 oz
- Pork Blood - 10 oz
- Juniper Berries - 4 pieces
- Chicken Egg - 2 pieces
- Thyme - 5 pieces
- Dry White Wine - 0 fl oz
- Cognac - 0 fl oz
- Pistachios - 0 oz
- Bay leaf - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Cut the pork neck, brisket, bacon, and liver into large cubes.
Step 3
Process them in a food processor until they form a coarse mince.
Step 4
Add salt, pepper, and crushed juniper berries.
Step 5
Add the eggs.
Step 6
Add the finely chopped leaves from 3 sprigs of thyme, white wine, brandy, and pistachios. Mix all of this with the meat.
Step 7
Transfer the mixture to a deep baking dish. Press a bay leaf and 2 sprigs of thyme into the meat.
Step 8
Cover the dish with a sheet of parchment paper greased with oil.
Step 9
Then place the dish on a baking tray filled with hot water up to two-thirds full and put the tray in an oven preheated to 320°F. Bake for one hour.
Step 10
Then remove the pâté from the oven and let it cool for 2 hours.
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