Pate is not just a familiar everyday snack. In his native France, he has been a delicacy for a long time, and to this day he can remain one. It all depends on the ingredients. Such a roe pate is definitely a curiosity.
Ingredients
Step-by-step cooking recipe
For the recipe, you can use meat and giblets of roe deer. But first soak all 2 days in cold water, periodically changing it.
Marinate the roe deer for a day in cattle wine.
Boil the meat for 10 minutes in boiling water.
Rinse and randomly chop all the ingredients.
Put layers of lard, spices, onions and carrots, half of the meat, spices, vegetables, meat in a saucepan.
Warm up all 15 minutes on medium heat and pour in a glass of water.
Simmer for 2 hours on low heat, periodically adding water.
Put everything together through a meat grinder. Send boiled eggs and another 50 ml of wine there. Season it.
Line the baking dish with strips of bacon and lay out the pate.
Put it in the oven in a water bath for 2-2.5 hours at 160 degrees.
Let the roe deer pate cool down.
