Wild Goat Pâté
Description
A delicious appetizer for any gathering. Chilled pâté can be sliced into thin pieces and used to make sandwiches for tea. It can also be served as an appetizer on a праздничный table. This pâté is also suitable for a New Year’s table. Serve with herbs and sauce.
Instructions
- 1
Step 1
Soak the offal and trimmings of wild goat meat in cold water for 2 days, changing the water periodically. Then pour red wine over them for another day. After soaking, boil the meat in clean water for about 10 minutes to remove any remaining blood. Then rinse the meat.
- 2
Step 2
Cut the pork fat into thin strips, and the onion and carrot into large pieces.
- 3
Step 3
Place lard, a bay leaf, and peppercorns in a sauté pan. Then add half of the onion and carrot. Then add half of the meat and offal. Season with salt and pepper to taste. Then add the vegetables again and top with a layer of meat. Put it over medium heat, and after 15 minutes add a glass of water. Simmer over low heat for 2 hours, adding water periodically so it does not burn.
- 4
Step 4
Let the cooked meat with vegetables cool slightly and pass it through a meat grinder, add the eggs and 50 ml of wine. Mix well. In a baking dish, line the bottom with strips of bacon and place the pâté on them. Cover the top with strips of bacon. Put the pâté in the oven in a water bath at 160 degrees for 2–2.5 hours.
- 5
Step 5
Chill the finished pâté in the refrigerator.