Wild Game Plate



2 lbs. muskox meat
1 lb. liver from chicken or game meat
1 small cooking onion, large cubed
1 apple, peeled and cored, chopped into large cubes
2 cloves garlic
1 to 1 1/2 tsp. salt
1 tsp. pepper
pinch of nutmeg
pinch of mace
pinch of ground thyme
2 tsp. brandy
1 1/2 tsp. port 1/2 cup softened butter


Saute meats, onion, apple & garlic cloves. Add seasonings and alcohol when meat is almost cooked through. Cool mixture and grind finely in food processor, cuisenart or grinder. When mixture is cooled, blend in butter until mixture forms a binding ball. Put gelatin in mold and place paté mixture on top of set gelatin. Refrigerate overnight and unmold the next day. Use fruit or berry sauce to accompany. Serves 8.


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