Chicken and Veal Pate

3/4 pound ground fresh veal
3/4 pound ground chicken
1/2 pound ground pork fat
1/2 pound ground bacon
1/2 cup bread crumbs
2 teaspoons black pepper
1 tablespoon salt
1 teaspoon Allspice
4 garlic cloves-minced
1/2 cup Cognac
4 eggs, lightly beaten
1 onion - minced
Slab bacon – sliced thin for lining the pate pan

Onion and Grenadine Jam
1 pounds onions, sliced
1/2 cup sugar
3/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup red wine vinegar
3/4 cup red wine
1 tablespoon grenadine

Preheat the oven to 300 degrees

Combine the veal, chicken, pork fat, bacon, and breadcrumbs in a mixing bowl. In another mixing bowl, combine the pepper, salt, allspice, garlic, cognac, eggs, and onion. Stir in the meat mixture and blend well. Set aside.

Brush an 8–cup pate mold with butter and line it with the bacon slices, overlapping each slice to drape over the edges of the pan for covering the pate before baking. Pack the meat mixture into the mold. Fold over the bacon slices to cover the top of the meat mixture and tuck them into the sides of the mold.

Cover with foil and place in a baking pan half–filled with boiling water. Bake for 2 hours or until internal temperature is 135–140 degrees. Refrigerate overnight or up to 2 days.

I like to place a brick on top of my pan to compress the pate and recommend doing this for an easier slicing pate.

Un–mold and serve at room temperature and serve with Onion Grenadine Jam

Onion Grenadine Jam

Sweat onions, sugar, black pepper and salt in covered pans for 20 minutes. Remove lid and add remaining ingredients. Let simmer for 20 more minutes or until glazed. Chill and serve as a meat pate garnish.


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