Venison Pâté with Mushrooms and Shallots

INGREDIENTS:

Number of servings

Makes approximately 1 quart (a little less than 1 liter)

List of ingredients

1 lb. (450 g) ground venison meat

½ lb. (225 g) pork liver, coarsely chopped

4 tbs. ground lard

2 medium eggs

½ cup (a little more than 1 dl) sifted all-purpose flour

1 tsp. salt

3 tbs. aquavit

1-2 tsp. cardamom, finely crushed

10 – 16 strips of bacon (or sufficiently to coat the form)

1 handful wild mushrooms, sliced

1 handful button mushrooms, sliced

1 medium shallot, chopped

1 tbs. butter

Salt and pepper to taste

8-10 small shallots

1 cup (a little more than 2 dl) chicken stock

PREPARATION:

• Sautéed mushrooms: Melt the butter in a medium-sized frying pan over medium-high heat. When melted and foamy, but not brown, add the shallots and mushrooms, season with salt and pepper, and sauté for 4 minutes, until collapsed and light golden brown. Set aside.

• Boiled shallots: Peel the shallots. Heat the stock in a small pot over medium-high heat. Add the shallots, cover, and let boil for 10-12 minutes until soft.

• TheThe pâté: Mix the meat, liver, lard, eggs, flour, salt, cardamom, aquavit in a large bowl until smooth. Fold in the sautéed mushrooms. Coat a 1-quart (a little less than 1 liter), ovenproof dish with strips of bacon. Transfer half of the mixture to the form. Add a layer of shallots and cover it with the rest of the mixture. Cover with aluminum foil and bake in the oven at 350 °F (175 °C) for 45 minutes, until it has set in the middle. Let rest for at least half an hour before serving.