Country pâté

Recipe: Country pâté

Recipe for country pâté marinated in Gewurztraminer, a real delight this terrine flavored with cognac, it was tasted in no time. Pates recipe, I just regret in this pate recipe having chopped the meat a little too fine, I promise the next pie recipe, I will leave pieces to find them when we cut the country terrine.

Recipe ingredients

  • Country pâté recipe for 20 people:
  • 1 kg of boneless pork loin
  • 600 gr of pork throat
  • 400 gr of smoked bacon
  • 32 gr of fine salt
  • 8 gr of gray pepper per kilo
  • 1 bunch of flat-leaf parsley
  • 2 carrots
  • 2 onions
  • 3 cloves of garlic
  • 50 cl of Gewurztraminer
  • 3 tablespoons of armagnac
  • 3 tablespoons of Port
  • 8 bay leaves

Instructions

  1. Trim the pork.
  2. Cut the pieces of meat into cubes.
  3. Cut the smoked bacon into cubes, reserving a strip for decoration.
  4. Peel the onion, cut it into eight.
  5. Peel and slice the carrots.
  6. Peel the garlic clove.
  7. Place the meats and vegetables in a large salad bowl.
  8. Add the bay leaves.
  9. Pour in the Gewurztraminer, it should cover all the meat.
  10. Cover with cling film and let stand 24 hours in your refrigerator.
  11. The next day
  12. Remove the bay leaves, and reserve the bacon
  13. Chop the meat with all the vegetables.
  14. Mix by hand, salt and pepper.
  15. Respect the dosages of salt and pepper, it is really important for the balance of your terrine.
  16. Add the cognac and the port, mix.
  17. Add the juice from the marinade and mix to incorporate it into your preparation.
  18. Half fill the terrine.
  19. Place the pieces of smoked bacon on the stuffing.
  20. Fill the terrine with the rest of the stuffing.
  21. Finish with smoked bacon.
  22. Place four bay leaves for decoration.
  23. Cover the terrine
  24. Bake in a cold oven at the start, in a bain-marie for 2 hours at 150 °.
  25. Turn on the grill of your oven.
  26. Remove the lid of the terrine and extend for 10 minutes under the grill.
  27. Replace the lid and turn off the oven.
  28. Leave the terrine inside until completely cooled.

Preparation time: 40 minute (s)
Cooking time: 120 minute (s)
Number of people: 20
4 star rating: 1 review

 

What wine to drink with: Country pâté

My favorite wine for this recipe: Gewurztraminer Grape Gewurztraminer
Temperature between 08 ° and 12 °

Trim the meatCut the meatMarinate the meatChop the meatPack the meatTidy up the laurelsCooked pâtéFace pie<img src="/wp-content/uploads/2021/09/1435845095459233720.jpg" class="aligncenter"

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