This pate is great for picnics or serving as an Hors D’oeuvre. It is a coarse pate with strong seasoning. I guarantee this will become a party favorite. Many people do not even try to make their own pates, but compared to a store bought pate, this is tastier and so much cheaper, you will surprise yourself and wonder why you never tried making your own pate before.

This recipe takes a little time, but is well worth the effort. It looks good too, especially sliced on a serving platter. This one can be prepared well ahead of time. You can really have some fun messing around with the ingredients for this one. This is the basic recipe but you can add orange or ham or smoked bacon or any thing you like. Try the basic one first then try your own combinations. As long as you keep with the quantities, you can’t go wrong.

First, open the wine, pour and sip (unless you are making this in the morning.)

If the meats are all ground, skip this step. Place the meats in a food processor and chop using a medium blade until nicely minced. Put the meat in a large bowl and add the salt, mace and garlic. Crush the pepper corns and juniper berries and add also. Mix well.

Add the wine and brandy and mix again. Cover the bowl with a clean cloth and leave to sit for about 2 hours, allowing the meats to soak up the alcohol and spices.

When ready to cook, preheat the oven to 300F. Place the mixture in a loaf tin, place the loaf tin in a roasting pan with about an inch of water in and place this all in the oven. Cook for 2 hours.

After cooking, drain off any exces fat an dleave to cool. When cooled, place a double layer of aluminum foil on the top and rest something on top of the pate to squash it down in to the tin. Leave like this for about 2 hours. After the time is up, melt the stick of butter in a saucepan and our over the top of the pate. Place in the fridge and let the butter set on top. This looks great when the pate is served. Serve cold, sliced on a serving tray with hot fresh French bread or toast.

Bon Apetit!