Wildboar Paté

wildboar road

 

about 1 lb (450 gram) spinach or chard
2-3 cloves of garlic
some chili flakes
1 lb  (450 gram) minced wild boar (fresh)
salt
milled black pepper
2-4 tablespoons of port
1-2 teaspoons fresh ground black mustard seeds
rosemary (chopped or crumbled if dried)

I sautee the spinach with chili and garlic. Let cool on the side. Squeeze out any juice and mix with the minced meat. Add the port, ground mustard seeds and rosemary. Season with salt and black pepper. I make a seasoning test by frying a small amount of the meat mixture. Add more seasoning if necessary.
Grease a loaf tin with butter and turn the meat mixture into the rectangular baking dish (ceramic or glass). Cover the dish with a buttered sheet of  paper or aluminum foil. Bake the pate in the oven in a water-bath at 330º F for about 45-60 minutes.  Be careful not to over-bake as you don’t want to make the pate dry.
I serve my pate as a starter, cold on dark bread, topped with red currant jam.

The recipe is based on Elizabeth David’s recipe of Pork and Spinach Terrine recipe in the book “South Wind Through the Kitchen”.

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I suggest you serve this paté with:

Sourdough Knäckebröd (recipe at the end of the post)
Plain Sourdough Bread
Mushroom Confit by Andrew Janjigian

 

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