Wild game pate - Astray Recipes

Name: Wild game pate - Astray Recipes
Ingredients: 1 pounds (2 cup) boneless skinless Raw rabbits/partridge/Pheasant/duck or other game Cut into 1/4 inch strips; ⅛ teaspoon Thyme; ¼ teaspoon Salt; ¼ teaspoon Pepper; ⅛ teaspoon Allspice; 1 tablespoons Finely minced green onions; ½ cup Coganc; ½ cup Very finely minced onions; 2 tablespoons Butter; ¾ pounds Lean pork and 3/4 lb lean Veal finely ground together; 2 Eggs lightly beaten; 1½ teaspoons Salt; ⅛ teaspoon Pepper; ¼ teaspoon Allspice; ½ teaspoon Thyme; 1 clove Garlic crushed; 1 pounds Bacon blanched to remove Salt; 1 Bay leaf

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MARINADE STUFFING First, marinate the strips of game. In a non-reactive bowl, mix together the marinade ingredients, the cognac, salt and pepper, thyme, allspic

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Ingredients

1 pounds (2 cup) boneless skinless Raw rabbits/partridge/Pheasant/duck or other game Cut into 1/4 inch strips
⅛ teaspoon Thyme
¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Allspice
1 tablespoons Finely minced green onions
½ cup Coganc
½ cup Very finely minced onions
2 tablespoons Butter
¾ pounds Lean pork and 3/4 lb lean Veal finely ground together
2 Eggs lightly beaten
1½ teaspoons Salt
⅛ teaspoon Pepper
¼ teaspoon Allspice
½ teaspoon Thyme
1 clove Garlic crushed
1 pounds Bacon blanched to remove Salt
1 Bay leaf