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  • Venison pâté with mushrooms and shallots
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    By Andreas Viestad

    Venison pâté with mushrooms and shallots

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    Most people think pâtés are really difficult to make. I will prove them wrong. It’s really nothing more to it than mixing the ingredients (have your butcher grind everything for you) and, perhaps most importantly, adding something sweet. My pâtés are quite rustic, as I don’t mince all the ingredients. I like the rough consistency and taste. If you want a finer pâté, you can grind the liver as well.

    Makes approximately 1 quart (a little less than 1 liter)

    PREPARATION:

    • 1

      Sautéed mushrooms: Melt the butter in a medium-sized frying pan over medium high heat. When melted and foamy, but not brown, add the shallots and mushrooms, season with salt and pepper, and sauté for 4 minutes, until collapsed and light golden brown. Set aside.

    • 2

      Boiled shallots: Peel the shallots. Heat the stock in a small pot over medium high heat. Add the shallots, cover, and let boil for 10-12 minutes until soft.

    • 3

      The pâté: Mix the meat, liver, lard, eggs, flour, salt, cardamom, aquavit in a large bowl until smooth. Fold in the sautéed mushrooms. Coat a 1-quart (a little less than 1 liter), ovenproof dish with strips of bacon. Transfer half of the mixture to the form. Add a layer of shallots and cover it with the rest of the mixture. Cover with aluminum foil and bake in the oven at 350°F (175°C) for 45 minutes, until it has set in the middle. Let rest for at least half an hour before serving.

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