FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Winter Game Pates (Venison And Quail)

More from this source
Washington Post
Related tags
snacks low carb nut free christmas thanksgiving german


Add a comment


2 pounds venison

1 pound pork shoulder

8 ounces pork belly

8 ounces pork liver

3 medium shallots, minced (about 1/2 cup)

2 to 3 medium cloves garlic, minced (about 1 tablespoon)

1 1/2 tablespoons chopped mixed herbs, such as thyme, rosemary and sage

4 to 5 teaspoons mixed spices, such as ground clove, ground allspice, ground ginger, crushed star anise, crushed juniper berries

2 1/2 to 3 tablespoons kosher salt

1 1/2 tablespoons freshly ground black pepper

1 cup dry red wine

4 semi-boneless, skin-on quail

1 cup fresh or frozen blueberries

1/2 cup cognac

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon vegetable oil

8 to 10 medium cloves garlic, minced (about 1/2 cup)

1 cup store-bought demi-glace or veal stock

3 large eggs

1/2 cup currants, preferably marinated in 2 tablespoons red wine vinegar for at least 1 hour (may substitute unsweetened dried cranberries or cherries)

6 ounces caul fat (see headnote), rinsed with cool water

1 sheet puff pastry dough (11- by 14- by 3/8 inches), almost at room temperature

6 poached and peeled quail eggs

1 tablespoon water

You might also like

Raw Carrot Almond Pate
Coffee With Date Pate
The Dr. Oz Show
Chicken Liver Pâté With Pancetta & Calvados
Fine Cooking
Ranch House Pâté With Cognac
Butter Bean, Lemon & Herb PâTé With Melba Toast
BBC Good Food
Pate With Pomegranate Gelee
Martha Stewart
Smoked Mackerel, Lemon & Herb PâTé
BBC Good Food
Rice Pudding Tarts With Blood Oranges
Martha Stewart
Raw Carrot Almond Crunch Maki
Grapefruit Pâte de Fruit Candy