Partridge and Chicken Liver Pâté
Elevate your palate with this refined pâté that combines the delicate flavors of partridge and chicken liver. Perfect for serving on bite-sized squares of pumpernickel bread.
Equipment
Ingredients
PREPARATION TIME: 3 HOURS MINIMUM / SERVES 10-12
- ¼ pound of slab bacon roughly chopped
- Meat from a 1-pound partridge or pheasant or 2 quail, coarsely chopped
- 1 partridge liver optional
- 1 pound of chicken livers finely chopped
- ¼ cup of all-purpose flour
- ¼ cup of dry sherry such as Fino
- 2 tablespoons of brandy
- 2 tablespoons of heavy cream
- 2 large eggs
- ¼ cup of kosher or sea salt
- ¼ teaspoon of freshly ground black pepper
- ½ teaspoon of freshly ground nutmeg
- 1 tablespoon of truffles optional
- Thinly sliced pumpernickel bread
Instructions
- In a food processor, combine the bacon, partridge meat, and partridge liver (if using), along with the chicken livers.
- Process the mixture until it reaches a finely chopped consistency.
- Add the flour and continue processing until a smooth blend is achieved.
- While the food processor is running, incorporate the sherry, brandy, cream, eggs, salt, pepper, and nutmeg.
- With brief pulses, introduce the truffles if desired.
- Transfer the mixture to a loaf pan and seal the surface and the pan rim tightly with foil.
- Place a weight on top (a small foil-covered brick is an excellent choice) and refrigerate for 2 hours.
- Remove the weight and refrigerate the pâté for at least 3 days.
- Prior to serving, bring it to room temperature.
Notes / Tips / Wine Advice:
Slice the pumpernickel bread into small squares. Serve the pâté with the pumpernickel squares for a delightful culinary experience.
