Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Rustic Pigeon Pate.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Rustic Pigeon Pate.

    Post  Admin on Wed Nov 02, 2011 2:38 pm

    1/2 glass red wine
    2 x sliced garlic cloves
    1 x sprig rosemary

    Breastmeat of 10 pigeons
    4 x crushed garlic cloves
    Meat from 6 pork sausages
    1/2 finely chopped onion
    6 x rashers streaky bacon (chopped and browned)
    1/4 pint thick, homemade chicken stock (jelly type)
    2 x teaspoon fresh rosemary
    generous pinch salt
    generous grating of black pepper

    Garlic is optional.

    Firstly I marinated pigeon meat in half class of wine, sliced garlic and a sprig of fresh rosemary overnight. Drain off the marinade then mince the pigeon breast, added it to sausagemeat, bacon, rosemary,onion, salt and pepper in a large bowl. Mixed well by hand and divided mixture into 2 large jars. I added a few tablespoons of stock to each jar and then sealed with lids. Placed in large pan with water half way up jars. Simmer gently for three hours, checking water level occasionally - don't let it boil dry.

    After 3 hours, remove and let cool for a while before putting in fridge. I opened one this morning and it's lovely. It might look like Pedigree Chum but it tastes like proper gourmet pate. Apparently it'll keep for 3 months, unopened as the contents are airtight and sterilised after the 3 hours 'canning' process.

      Current date/time is Sat Mar 23, 2019 9:31 pm