The art of making pâtés has a centuries-old tradition, pâtés have always had and still have a little bit of mystery about them, as they do not immediately reveal their delicious composition.
As a raw material, in addition to liver, cleanly trimmed meat from the neck, shoulder, ribs and belly flap is suitable (all types of game). Also parts of roasted deer, roe deer, wild boar, hare or wild fowl, which should not be frozen, usually refine the recipe. Pork fat can be used if there is no or not enough streaky belly meat of wild boar available.
As far as seasoning is concerned, it should be emphasized that pâtés should taste slightly “over-seasoned” in their raw state, so that they are a perfect taste experience when finished. There are almost no limits to imagination and experimentation when making pâtés. The following basic recipe, which has been tried and tested over the years, can and should be modified according to the available raw material and your own taste.
Preparation Cut the meat into large cubes. When the meat is still raw, fry it briefly in a frying pan with a little olive oil. Now put it in a large baking dish. Liver also cut into cubes, with a little olive oil unfried (should still be bloody inside). Put the whole thing in a large bowl, add cognac, port, wine, chopped juniper berry.
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