PÂTÉ EN CROUTE DE GIBIER

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil reduces saturated fat while providing moisture.

chicken liver

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu offers a plant-based option, while ground turkey is more affordable.

brandy

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar adds acidity without the alcohol.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is a plant-based alternative for thickening.

Prepare the dough by mixing 750gr of flour, 250gr of butter, 2 eggs, 15cl of water, and 10gr of salt until a smooth dough forms.

Roll out the dough and line a mold with it.

Prepare the filling by combining 1.3kg of pork shoulder, 650g of game meat, 2 eggs, 30gr of salt, 4cl of port, pistachios, and trompettes de la mort.

Fill the lined mold with the meat mixture and cover with the remaining dough.

Seal the edges and make a hole in the top for steam to escape.

Bake in the oven until golden brown.

Prepare the jelly by boiling 45cl of water, 5cl of port, and 10gr of veal stock, then dissolve 9 sheets of gelatin in the mixture.

Let the pâté cool, then pour the jelly over the top and refrigerate until set.

Cooking Techniques

Spice Level:

Allergens