Pâté de Campagne

Pâté de Campagne is a savory rough textured country paté which you can make very easily at home. This dish can be served as an appetizer, or a lunch, or for part of a dinner meal.

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Country Paté

This is a delicious savory rough textured country paté which you can make very easily at home, "Bring the countryside into your home!" To buy a good quality paté of this type is quite expensive, so you can have the quality and the wonderful flavor of this French paté on your table with this superb recipe.

It is made with a mixture of minced meats and pork fat. This paté is coarser than a smooth chicken liver paté, but every much as tasty and will provide variety to any appetizer table.

When cold, place in the refrigerator and leave for a few days before using. This will bring out all the flavors and will be absolutely wonderful.

What To Serve With Country Paté

• Serve this flavorful paté in thick slices with a green salad
• Or spread on freshly made toast or crispy French bread.
• Raw vegetables will pair well along side this ground meat spread.
• If laying out a buffet table add a pretty pink Salmon Paté or Mushroom Spread for contrasting choices.

More Great Appetizer Recipes

• Exquisite Chicken Liver Paté Recipe
• Baked Camembert Cheese
• Tangy Olive Tapenade
• Stacked Potatoes Foie Gras
• Raw Vegetables

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Pâté de Campagne

Judith Coates

Pâté de Campagne is a savory rough textured country paté which you can make very easily at home. This dish can be served as an appetizer, or a lunch, or for part of a dinner meal.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Appetizer

Cuisine French

Servings 8 people

Ingredients

1x2x3x

• ▢ 8 oz 225gm lean veal
• ▢ 8 oz 225gmfresh belly pork
• ▢ 4 oz 110gm cooked ham
• ▢ 4 oz 110gm pigs liver
• ▢ Half a clove of garlic
• ▢ 4 oz 110gm back pork fat, diced
• ▢ 1 level teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ¼ teaspoon ground allspice or mace
• ▢ 4 tablespoon white wine or brandy
• ▢ 3 rashers of streaky bacon with the rind removed

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Instructions

 

• Mince all the meats together very roughly, use a food processor if you have one and simply add all the ingredients except the liquids, which can be added when everything else is ground up.
• Crush or mince the garlic finely and add to the meat mixture.
• Add the diced pork fat.
• Add the salt and pepper.
• Add the ground allspice or mace.
• Add the wine or brandy. (See substitutes in notes below.)
• Mix thoroughly.
• Press the meat mixture into a 1½ pint ovenproof dish.
• Stretch the streaky bacon with a knife and place over the top.
• Cover with a lid or tin foil.
• Leave for a few hours before baking to allow all the flavours to blend.
• Place in a baking tin with hot water reaching half way up the dish making a bain-marie.
• Bake in a slow pre-heated oven at 300 degrees F/150 degrees C/Gas 2 for 1½ hours.

Notes

Substitutions For White Wine (Always replace the liquid amount with something.)

• apple Cider Vinegar (½ vinegar and ½ water)
• chicken or vegetable Broth
• apple Juice
• white Grape Juice
• white Wine Vinegar
• ginger Ale
• water

Substitutions For Brandy (Always replace the liquid amount with something.)

• fruit juices like:
• white grape juice
• apple juice
• diluted peach, pear or apricot syrups
• apple cider
• apple cider vinegar
• water

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