Wild Game Pate
Yield: | 1 Servings |
Categories: | Sauces |
1 | lb | (2 cup) boneless skinless |
Raw rabbits/partridge/ | ||
Pheasant/duck or other game | ||
Cut into 1/4 inch strips | ||
MARINADE | ||
1/8 | ts | Thyme |
1/4 | ts | Salt |
1/4 | ts | Pepper |
1/8 | ts | Allspice |
1 | tb | Finely minced green onions |
STUFFING | ||
1/2 | c | Coganc |
1/2 | c | Very finely minced onions |
2 | tb | Butter |
3/4 | lb | Lean pork and 3/4 lb lean |
Veal finely ground together | ||
2 | Eggs lightly beaten | |
1 1/2 | ts | Salt |
1/8 | ts | Pepper |
1/4 | ts | Allspice |
1/2 | ts | Thyme |
1 | cl | Garlic crushed |
1 | lb | Bacon blanched to remove |
Salt | ||
1 | Bay leaf |
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