Weigh the wild boar stew meat, pork liver, smoked bacon and
onions in a ratio of 6 / 2 / 1 / 1. Grind these ingredients very
finely in the meat grinder or in a cutter.
Chop the dried cranberries with the dried apricots. Soak a few
slices of ground breadcrumbs with a bottle of Christmas beer.
Add the mix of cranberries and apricots. Let marinate for 15
minutes.
Blend the juniper berries and clove sticks into powder in a
coffee grinder.
Now mix all the preparations and further season with pepper,
salt, thyme, dried parsley, garlic powder, green pepper balls
and a few tablespoons of brown sugar.
Spray a deep terrine with olive oil and cover the inside with
strips of bacon in a tile shape. Leave enough hanging over the
edge to fold closed.
Fill the terrine with the meat mixture and fold the breakfast
bacon over it. Close with a sheet of aluminum foil and finally
the lid of the terrine.
Place the terrine in a preheated oven at 200°C for one hour
and three quarters au bain marie. Remove the sheet of
aluminum foil. Put the terrine back in the oven on hot air for
another 15 minutes.
Take the terrine out of the oven and cover it again with foil.
Place a heavy weight on top, for example an old iron, and
leave in a cool place for at least one night.
The Christmas pâté is then ready to use, but feel free to leave
it in the refrigerator for a few more days before cutting. I made
this pate the week before Christmas Day and stored it vacuum
in the frig. Serve with a chutney or confit of your choice.
Of course, this pâté is also suitable at other times of autumn
and winter. Then think of a different name for it.
Christmas pâté
cloves
salt & pepper
thyme
dried parsley
garlic powder
green pepper balls
brown sugar
olive oil
bacon
bay leaf
wild boar stew meat
pork liver
smoked bacon
onions
dried cranberries
dried apricots
breadcrumbs
Christmas beer
juniper berries
Weigh the wild boar stew meat, pork liver,
smoked bacon and onions in a ratio of 6 / 2 / 1 /
1. Grind these ingredients very finely in the
meat grinder or in a cutter.
Chop the dried cranberries with the dried
apricots. Soak a few slices of ground
breadcrumbs with a bottle of Christmas beer.
Add the mix of cranberries and apricots. Let
marinate for 15 minutes.
Blend the juniper berries and clove sticks into
powder in a coffee grinder.
Now mix all the preparations and further
season with pepper, salt, thyme, dried parsley,
garlic powder, green pepper balls and a few
tablespoons of brown sugar.
Spray a deep terrine with olive oil and cover the
inside with strips of bacon in a tile shape.
Leave enough hanging over the edge to fold
closed.
Fill the terrine with the meat mixture and fold
the breakfast bacon over it. Close with a sheet
of aluminum foil and finally the lid of the terrine.
Place the terrine in a preheated oven at 200°C
for one hour and three quarters au bain marie.
Remove the sheet of aluminum foil. Put the
terrine back in the oven on hot air for another
15 minutes.
Take the terrine out of the oven and cover it
again with foil. Place a heavy weight on top, for
example an old iron, and leave in a cool place
for at least one night.
The Christmas pâté is then ready to use, but
feel free to leave it in the refrigerator for a few
more days before cutting. I made this pate the
week before Christmas Day and stored it
vacuum in the frig. Serve with a chutney or
confit of your choice.
Of course, this pâté is also suitable at other
times of autumn and winter. Then think of a
different name for it.
Christmas pâté
cloves
salt & pepper
thyme
dried parsley
garlic powder
green pepper balls
brown sugar
olive oil
bacon
bay leaf
wild boar stew meat
pork liver
smoked bacon
onions
dried cranberries
dried apricots
breadcrumbs
Christmas beer
juniper berries
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
