Wild Game Pâté Terrine | MeatEater Cook

Name: Wild Game Pâté Terrine | MeatEater Cook
Ingredients: 1/2 lb. game liver; 2 cups milk; 8 ounces lean venison and 4 ounces pork fat, ground together through a small-die grinder plate; 1/2 cup heavy cream; 3 cloves garlic, minced; 1 tsp. dried thyme; 2 tsp. kosher salt; 2 tsp. freshly ground black pepper; 1 tsp. nutmeg; 2 leaves fresh sage, finely chopped; 2 tbsp. unsalted butter; 2 small shallots, finely minced; 1/4 cup brandy; 1 lb. sliced bacon; 1 breast fillet from a white-fleshed game bird, such as grouse or pheasant, cut into 1/3-by-1/3-by-3-inch pieces

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Wild game pâté is a fancy dish that turns small odds and ends of meat into pure gold. It’s the perfect thing to make as a sophisticated first course when you’re hosting a swanky get-together....

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Ingredients

1/2 lb. game liver
2 cups milk
8 ounces lean venison and 4 ounces pork fat, ground together through a small-die grinder plate
1/2 cup heavy cream
3 cloves garlic, minced
1 tsp. dried thyme
2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 tsp. nutmeg
2 leaves fresh sage, finely chopped
2 tbsp. unsalted butter
2 small shallots, finely minced
1/4 cup brandy
1 lb. sliced bacon
1 breast fillet from a white-fleshed game bird, such as grouse or pheasant, cut into 1/3-by-1/3-by-3-inch pieces