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Game pâté for Easter

Pikantne Appetizers Regional Cuisine of Poland Easter 120 min Hard 27 wyświetleń ~24.29 PLN * - (0)
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Description

Traditional, rustic game pâté intended as an Easter appetizer in the style of Polish regional cuisine. This rich, moist, and aromatic dish combines game meat with fattier pork and liver for a creamy texture, seasoned with marjoram, thyme, and allspice. The pâté is baked in a water bath, and after baking, it is cooled under a light weight, allowing it to be sliced into even pieces. It tastes excellent served with cranberry jam, pickles, or fresh sorrel, as well as being a part of an Easter platter of cold cuts and pâtés. Aesthetically, it resembles traditional homemade baked goods: a golden crust, creamy interior with small pieces of meat, and a delicate aroma of herbs.

Ingredients Used

Ingredients (19)

Servings:
8
  • Game meat 800 g
  • Bacon 200 g
  • Pork liver 200 g
  • Onion 2 szt. (~300 g)
  • Garlic 3 ząbki (~15 g)
  • Wheat roll 100 g
  • Milk 100 ml
  • Butter 50 g
  • Chicken egg 2 szt. (~120 g)
  • 18% cream 100 ml
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 12 g
  • Black pepper 8 szczypt (~4 g)
  • Marjoram 4 g
  • Thyme 2 g
  • Allspice (berries) 2 szt. (~2 g)
  • Bay leaf 6.7 szt. (~2 g)
  • ✨ Opcjonalne
  • Gelatin 5 g
  • Dried cranberries 50 g
💰 Szacowany koszt dania: ~24.29 PLN (3.04 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking meat

1

Prepare a pot with a capacity of at least 4 liters. Place the game meat, bacon, and liver into the pot and cover with cold water so that the meat is submerged by about 2-3 cm. Add a bay leaf and allspice. Slowly bring to a boil over medium heat, skimming off the foam (gray scum) from the surface for the first 10-15 minutes. Then reduce the heat to low and simmer gently for 60-80 minutes, until the meat is tender and easily separates with a fork.

Ingredients: game meat, Bacon, pork liver, Bay leaf
Use a large pot with a heavy bottom. Skimming the foam improves the clarity of the broth and the flavor. Do not boil on high heat after the first boil, as the meat will become tough.

Preparation of toppings

2

While the meat is cooking, chop the onion into small cubes. In a medium skillet, heat the butter and a tablespoon of canola oil. Add the onion and sauté over medium heat for 10-12 minutes, stirring frequently, until the onion is soft, golden, and slightly caramelized. Finally, add the finely chopped garlic and sauté for an additional 30-60 seconds, until it releases its aroma, being careful not to burn it.

Ingredients: Onion, Butter, Rapeseed oil, Garlic
Use a 26 cm diameter pan. The onion should be soft and golden — if it starts to burn, reduce the heat. Butter adds flavor, oil prevents burning.

Soaking the bun

3

Tear the bread into pieces and place them in a bowl. Pour warm (not hot) milk over it and let it sit for 10 minutes until the bread absorbs the milk. After soaking, squeeze out the excess milk with your hands or a strainer, so it remains moist but not soggy.

Ingredients: wheat roll, Milk
Use a bowl with a diameter of 20 cm. Check with your fingers — the dough should be soft and evenly moist. If a lot of milk spills out, drain it well, as too wet a mixture makes shaping difficult.

Grinding meat

4

Remove the cooked meat from the broth and set aside to cool to a touchable temperature (about 25-30°C). Remove the bay leaves and allspice from the meat. Cut the meat and bacon into pieces about 3-4 cm in size. Pass in batches through a meat grinder with a medium-sized sieve (6-8 mm). If using a food processor, work in short pulses — do not blend too long to avoid the mixture becoming mushy and overheating.

Ingredients: game meat, Bacon, pork liver
Use a meat grinder with clean, cold parts. If you don't have a grinder, use a food processor with a blade and pulse in short bursts. Cold meat grinds better and doesn't smear.

Preparing the filling

5

In a large bowl, place the ground meat, drained breadcrumbs, sautéed onion with garlic, eggs, and cream. Add marjoram, thyme, pepper, and salt. If you want to use gelatin, dissolve it in 2-3 tablespoons of hot broth and add it to the mixture. Stir the ingredients with a wooden spoon or spatula until you achieve a uniform mass. The mixture should be cohesive but not liquid; if it is too dry, add 1-2 tablespoons of cooled broth.

Ingredients: wheat roll, Onion, Garlic, 18% cream, Marjoram, Thyme, Salt, Black pepper, Gelatin
Use a large bowl and a wooden spoon. Do not mix too vigorously in the mixer — over-beating will result in a tough texture after baking. To check the seasoning, make a test fry: fry 1 teaspoon of the mixture and taste, adjusting the seasoning if necessary.

Baking

6

Prepare a loaf pan (about 1.5 l) or a terrine mold: line it with baking paper and lightly grease it with oil. Transfer the mixture to the mold, smoothing the surface with a damp spoon. Place the mold in a larger baking dish and pour hot water to a level halfway up the mold (water bath). Bake in a preheated oven at 160°C (top and bottom heat) for 70-90 minutes — until the thermometer inserted in the center of the terrine shows 72-75°C, and the top is firm and slightly golden.

Ingredients: Rapeseed oil, 18% cream
Use a kitchen thermometer to check the temperature; if you don't have one, check with a skewer: it should come out relatively dry, without any raw batter. Do not open the oven more than once halfway through baking to maintain a consistent temperature.

Cooling and Pressing

7

Remove the pâté from the oven and let it cool slightly in the mold (15-20 minutes). Then cover the top with parchment paper and place a heavy plate or board with a weight (e.g., a can) on top to help the pâté set and bind nicely. Refrigerate for at least 8 hours, preferably overnight.

Use a cutting board and a heavy object, evenly distributed on the surface. Pressing improves the structure and makes it easier to slice thin pieces.

Slicing and serving

8

Remove the chilled pâté from the refrigerator, take off the weight, and gently remove it from the mold. When slicing, use a sharp, long knife dipped in hot water and dried before each cut to achieve even slices. Serve with cranberry jam, pickles, or fresh sorrel for a tangy freshness. Additionally, you can place the slices on rye bread as an Easter sandwich.

Ingredients: Dried cranberries
Use a sharp bread knife or a long chef's knife. If the pâté sticks to the mold, trim the sides with paper and gently lift it out with a knife.

Fun Fact

💡

Pâté has been a part of the holiday and hunting table in Poland for centuries — in the past, various parts of game were used, and fruits and roots were added for flavor. Game meat gives the pâté a distinct, "woodsy" character.

Best for

Wielkanoc Święta rodzinne Przyjęcie myśliwskie

Tips

🍽️ Serving

Serve chilled in thin slices on breadcrumbs or rye bread. Place cranberry jam, pickles, or pickled mushrooms alongside. For freshness, add some sorrel leaves or a few sprigs of thyme.

🥡 Storage

Store in the refrigerator tightly covered with plastic wrap or in a container for 4-5 days. Sliced pieces can be frozen in airtight bags for up to 2 months. To thaw, transfer to the refrigerator overnight, then serve at room temperature or slightly warmed in the oven at 100°C for 10-15 minutes.

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