Pâté de Campagne (Country Pate)

Discussion in 'Pork' started by bratrules, Dec 27, 2011.

  1. bratrules

    bratrules Smoking Fanatic

    Well i have been wanting to make this for a long while now but since this feeds about 15 people i need the right occasion. And Christmas was it. So this is my recipe for a country pate!!

    2 1/2 pound of fresh ground  pork( i ground it trough a large plate ) make sure you have a good % of fat in the meat.

    1 pound turkey breast strips

    1 pound of ham cut in strips

    1/2 pound portobello mushrooms

    1 med. onion

    1 pound good bacon for lining loaf pan

    2 eggs

    1/3 cup heavy cream

    1/4 cup of Cognac ( and a few drinks for the Chef also)

    2 dried bay leaves

    2 teaspoons dried thyme

    1 teaspoon of all spice

    2 cloves of garlic crushed

    1/2 teaspoon of cure# 1

    Salt & Pepper to taste.

    First off i want say that you don't have to use cure #1 since its going to be cooked in a 350 degree oven. But with out it you wont get the great pink color of the meat. And since they do add it in France i did to.

    Well i started by chopping the mushrooms and frying the in a little bit of butter. and after they were cooked i added the onion. let that cool down. Mix together the ground meat, spices( ground in a coffee grinder), eggs, cream, cognac And mushroom and onion mixture. mix with your hand to make a good meat paste. then add meat to the loaf pan top it with turkey strip and ham strips. repeat till till you fill up the pan. top it with 2 more bay leaves and a sprig of thyme. cover with foil and stick in the fridge to cure for 2 days.

    After its cured heat oven to 350 and cooked pate in a water bath till it hits 155 degrees internal temp. it can be made a week before eating. serve it cold or at room temp!!![​IMG]

    Q-View time

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    After cooking

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  2. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]that looks and sounds so good. nother added to the ever growing to do list
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    That looks great. I've been putting off making a pate` or terrine for a while now cause I thought it would be a pain. But that looks pretty easy. Thanks for sharing the View
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job, it looks delicious!
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks awesome brat...................Thanx for the recipe....................[​IMG] Copied and saved

    Joe
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Man oh Man that look awesome and I might have to try that soon like maybe friday. This is a different dish and I have a party to cater that gives me free reign on the menu. So a good terrine would be nice I think heck I'm also doing BBQ sushi and they loved it the first time I did it..
     
  7. bratrules

    bratrules Smoking Fanatic

    Oh i forgot to add that i also added a bit of paprika about 2 teaspoons of it. just to give it a little smokey hint!! Also you can add chicken livers in the middle of it. i wanted to but my wife is not fawned of chicken livers so i omitted it. But the skies the limit with this recipe add what ever you would like!!

    P.S.

    does anybody know why it takes so long to upload pics??
     
    Last edited: Dec 27, 2011
  8. venture

    venture Smoking Guru OTBS Member

    Looks great!

    With a chef being involved I would guess about a cup or a little more on the Cognac?

    Good luck and good smoking.
     
  9. bratrules

    bratrules Smoking Fanatic


    I would i finished the bottle!! but i had things to do so i just had a few drinks lol
     

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