Cooking description:
Chilled pate can be cut into thin slices and made sandwiches for tea. Can be used as an appetizer on a festive table. Podoibet such a paste and the New Year's table. Bon Appetit!
Purpose: At the festive table / Inexpensive
Main Ingredient: Meat / Offal
Dish: Appetizers / Pates
Ingredients:
- Meat and offal of wild goat - 1.6 Kilograms
- Dry red wine - 0.5 L
- Onions - 1-2 Pieces
- Carrots - 1 Piece
- Lard - 50 Grams
- Eggs - 3 Pieces
- Bay leaf - 3 pieces
- Salt, pepper - To taste
- Black peppercorns - 7 pieces
- Allspice peas - 3 Pieces
- Bacon Strips - To taste
Servings: 5-6
How to make Wild Goat Pate
Soak the insides and trimmings of wild goat meat in cold water for 2 days, changing the water periodically. Then pour red wine for another day. After soaking, boil the meat in clean water for about 10 minutes to remove any remaining blood. Then rinse the meat.
Cut lard into thin strips, onions and carrots into large pieces.
Put bacon, bay leaf and peppercorns in a saucepan. Then half of the onion with carrots. Then half of the meat and offal. Season with salt and pepper to taste. Then again vegetables and a layer of meat on top. Put on medium heat and add a glass of water after 15 minutes. Simmer over low heat for 2 hours, periodically adding water so that it does not burn.
Cool the finished meat with vegetables a little and pass through a meat grinder, add eggs and 50 ml. wine. Mix well. In a baking dish, line the bottom with strips of bacon and place the pate on top of them. Cover it with bacon strips on top. Place the pate in the oven in a water bath at 160 degrees for 2 - 2.5 hours.
Chill the finished pate in the refrigerator.