Wild Boar Pâté
Description
The pâté turns out very tender and tasty. You can use absolutely any mushrooms for preparation or simply skip them altogether. Spices can be added to taste; use heavy cream, and the pâté will have a creamy flavor. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making wild boar pâté. Soak the meat in cold water for 30–40 minutes to draw out excess blood and remove the odor.
- 2
Step 2
Grease the skillet with vegetable oil. Cut the fatback and wild boar meat into small cubes and place them in the skillet. Check the liver for bile damage; if any is present, remove it, cut into pieces, and place in the skillet. Cut the mushrooms into cubes and add them to the meat and liver.
- 3
Step 3
Pour the milk and Madeira into a skillet, stir, and let sit for 30 minutes.
- 4
Step 4
Place the skillet over low heat, cover with a lid, and simmer everything for 60–80 minutes until tender.
- 5
Step 5
Blend the prepared meat mixture in a blender until smooth.
- 6
Step 6
Pour the cream into the puree, add the butter, and mix until smooth.
- 7
Step 7
Transfer the pâté to a skillet and heat over low heat until the desired consistency is reached. Remove the finished pâté from the heat, transfer to clean, dry dishes, and refrigerate after it has completely cooled.
- 8
Step 8
Serve immediately or slightly chilled.