Wild Game Pate
| Yield: | 1 Servings |
| Categories: | Sauces |
| 1 | lb | (2 cup) boneless skinless |
| Raw rabbits/partridge/ | ||
| Pheasant/duck or other game | ||
| Cut into 1/4 inch strips | ||
| MARINADE | ||
| 1/8 | ts | Thyme |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Allspice |
| 1 | tb | Finely minced green onions |
| STUFFING | ||
| 1/2 | c | Coganc |
| 1/2 | c | Very finely minced onions |
| 2 | tb | Butter |
| 3/4 | lb | Lean pork and 3/4 lb lean |
| Veal finely ground together | ||
| 2 | Eggs lightly beaten | |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | Allspice |
| 1/2 | ts | Thyme |
| 1 | cl | Garlic crushed |
| 1 | lb | Bacon blanched to remove |
| Salt | ||
| 1 | Bay leaf |
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