To many, pâté is a real delicacy, and Christmas is a great time to enjoy it. And while there are dozens of recipes for it, we recommend the one by Agnieszka Walczak, a Polish huntress.
Using wild boar, it’s incredibly rich and soft at the same time, making for a perfect holiday appetizer. Serve it on crunchy toasted bread with some greens or pickles on the side, and you’ll have your friends and family wowed.
Ingredients
Ingredients:
- 500 g wild boar meat
- 500 ml water
- 400 g chicken liver
- 2 medium carrots (up to 250 g)
- medium parsley root (~100 g)
- 2 small onions (~200 g)
- a piece of celery root (~100 g)
- 4 thicker celery stalks (~200 g)
- 5 cloves of garlic
- Kaiser cheese or ⅓ cup breadcrumbs
- 2 medium eggs
- handful dried cranberries (~50 g)
- 3 allspice grains
- 3 bay leaves
- 2 juniper seeds
- ½ teaspoon peppercorns
- teaspoon dried rosemary
- teaspoon dried marjoram
- tablespoon salt
- lovage
Preparation
Wash and peel your vegetables (celery root, parsley root, carrots, onions, garlic), slice the celery stalks into shorter pieces, and place them in a pot together with wild boar meat. Add allspice, bay leaves, juniper seeds, peppercorns, rosemary, marjoram, salt, and lovage. Agnieszka uses fresh lovage from her garden.
Pour 2 cups (500 ml) of water over, cover the pot, and bring to a boil. Then, reduce the temperature so the water is simmering. Continue cooking for 90 minutes, and do not open the lid during this time.
After the time has passed, add the chicken liver to the pot, cover, and cook for another 20 minutes.
"Using wild boar, the pâté is incredibly rich and soft at the same time, making for a perfect holiday appetizer."
Now, pour most of the liquid away. You will have about 1.5 cups of quality broth you can use for soups or sauces. About ½ cup of broth should still remain in the pot with the meat and vegetables to prevent the pâté from being too dry.
Using a meat grinder, grind the cooked ingredients. Agnieszka chooses the overlay with the smallest mesh diameter. If you’re using cheese instead of breadcrumbs, add it before grinding, too.
If you’re using breadcrumbs, add them after you have ground the meat and vegetables. Crack two eggs in.
If your meat was lean, you can add 3 tablespoons of olive oil or softened butter to the pâté.
Mix the mixture very thoroughly – it’s best to use your hands for this.
Now, line a small, rectangular or square baking pan with parchment paper. Agnieszka uses a tin that measures 20 x 20 cm.
Put the whole mass of the pâté inside, filling the entire tin thoroughly and evening out the top.
Preheat the oven to 180 degrees and place your pâté on the middle or lower shelf. Bake it for 80 minutes. Then, remove the tin from the oven and allow it to cool.
The pâté will keep in the fridge for 10 days or even longer, making it a perfect prep-ahead dish.
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