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–+ servings
A slab of course ground meat spread in browns topped with a green bay leaf.

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. (This recipe will serve about 8 guests as part of a buffet table, or 4 for lunch with bread and pickles.)
Print Recipe Pin
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Appetizer, appetizer/lunch
Cuisine French
Servings 8

Ingredients

  • 8 oz lean veal diced
  • 8 oz fresh pork belly diced
  • 4 oz ham diced
  • 4 oz pork liver diced
  • ½ clove garlic
  • 4 oz back pork fat diced
  • 1 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 or 3 strips of thick bacon

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 ceramic terrine mold, a standard glass (oven-safe) loaf pan, or a metal loaf pan with hot water reaching halfway up the dish, making a bain-marie.
  • Bake in a Slow/Low preheated oven at 300°F/150°C/Gas 2 for 1½ hours.
  • Cool completely before wrapping and storing in the fridge for at least 24 hours or up to a week before serving.

Notes

  • Make this dish a minimum of 24 hours ahead of serving. Let it completely cool after removing from the oven, and wrap it well.
  • It can remain in the baking dish and be stored in the fridge for up to a week. (It only gets better with time!)
*It is important to let the mixture sit before baking to help the finished dish slice without falling apart.
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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Nutrition

Calories: 415kcalCarbohydrates: 1gProtein: 16gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 112mgSodium: 595mgPotassium: 262mgFiber: 0.03gSugar: 0.001gVitamin A: 3079IUVitamin C: 4mgCalcium: 11mgIron: 4mg
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