Winter Game Pâtés (Venison and Quail)

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Chef Jamie Stachowski prefers to usage coarsely crushed forcemeat for his wintertime crippled pate, which is moister than the fattier, creaseless versions you tin bargain astatine specialty stores. This look is challenging and includes an overnight marination for the nutrient and quail. It besides calls for respective hard-to-find ingredients.

Veal whitethorn beryllium utilized alternatively of venison; oregon if you take to usage each pork shoulder, adhd astir 3 ounces of fatback oregon slab bacon to the nutrient for grinding. Loin of rabbit, bosom of pheasant oregon boned chickenhearted legs whitethorn beryllium substituted for the quail. We recovered the venison, semi-boneless quail, pork enarthrosis and liver astatine Eastern Market. The pork belly was disposable astatine H Mart stores.

Caul fat, a lacy membrane utilized present to encase the forcemeat successful the larger terrine, whitethorn beryllium replaced by bladed strips of bacon, lined adjacent unneurotic connected the bottommost and up the sides of the terrine, past folded implicit the apical of the forcemeat earlier baking. Cabbage leaves besides whitethorn beryllium used, but they volition not spirit the pate arsenic overmuch arsenic the caul abdominous oregon bacon. Caul abdominous is disposable done Eco-Friendly Foods (540-297-9582; astatine the Dupont Circle FreshFarm Market), oregon it tin beryllium purchased online (in ample amounts) astatine www.heritagefoodsusa.com. It tin beryllium frozen indefinitely.

Serve acold oregon astatine country temperature, with celery basal remoulade (see related recipe).

From cook Jamie Stachowski.

Ingredients

measuring cup

Servings: 36 Makes 1 12-inch-long terrine and 1 10 1/4-inch agelong terrine (about 36 servings)

For the forcemeat and marinade

2 pounds venison
1 lb pork shoulder
8 ounces pork belly
8 ounces pork liver
3 mean shallots, minced (about 1/2 cup)
2 mean to 3 mean cloves garlic, minced (about 1 tablespoon)
1 1/2 tablespoons chopped mixed herbs, specified arsenic thyme, rosemary and sage
4 teaspoons to 5 teaspoons mixed spices, specified arsenic crushed clove, crushed allspice, crushed ginger, crushed prima anise, crushed juniper berries
2 1/2 tablespoons to 3 tablespoons kosher salt
1 1/2 tablespoons freshly crushed achromatic pepper
1 cupful adust reddish wine

For the pâté

4 semi-boneless, skin-on quail
1 cupful caller oregon frozen blueberries
1/2 cupful cognac
Kosher salt
Freshly crushed achromatic pepper
1 tablespoonful unsalted butter
1 tablespoonful rootlike oil
3 mean shallots, minced (about 1/2 cup)
8 mean to 10 mean cloves garlic, minced (about 1/2 cup)
1 cupful store-bought demi-glace oregon veal stock
3 ample eggs
1/2 cupful currants, preferably marinated successful 2 tablespoons reddish vino vinegar for astatine slightest 1 hr (may substitute unsweetened dried cranberries oregon cherries)

For the larger pâté

6 ounces caul abdominous (see headnote), rinsed with chill water

For the smaller pâté

1 expanse puff pastry dough (11- by 14- by 3/8 inches), astir astatine country temperature
6 poached and peeled quail eggs
1 tablespoonful water

Nutritional Facts

Per serving (based connected 36 servings)

Calories
143
Fat
11 g
Saturated Fat
4 g
Carbohydrates
4 g
Sodium
118 mg
Cholesterol
61 mg
Protein
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Jamie Stachowski.

Tested by Geneva Collins.

Published March 12, 2026