PÂTÉ DE CAMPAGNE

INGREDIENTS For a 500 Terrine

250 Gr. Gras de Gorge
250 Gr. Pork Shoulder
250 Gr. Chicken Liver
125 Gr. Pork Mincemeat
5 Ml Cognac
3 French Shallots chopped in small pieces
7 Gr. Salt
Ground Pepper to taste
Nutmeg to taste
25 Gr. Milk
10 Gr. Corn Starch
2 Bay Leaves

PREPARATION
Cut the shallots in small pieces and saute in the melted butter, until translucent. Let the mixture cool at room temperature.
Cut all the meats in small cubes and pour in a medium size bowl. Add the Cognac, salt, nutmeg and pour the shallot mixture in the bowl. Mix well and cover with cling film. Let it rest in the fridge overnight so all the flavours have a chance to mix.
The following day, using a meat grinder with a medium size knife (I do not recommend using a fine mixture, as you want some of the meat texture to remain. Last time I made it, I did not have a meat grinder and using to chef knives, I minced the meat finely enough, but still had a good texture for each meat.
In a small bowl, mix the corn starch with the milk and pour in the meat mixture. This will help bound the meats together whilst cooking. Mix well.
I use an earth ware Terrine, but you can use a Cake pan or a heavy base Pyrex-style container to bake the terrine.

I pour the meat and ensure the base is well covered, making sure the sides are also well covered.
Fill the terrine up to 2cm below the top of the pan.
Preheat the oven at 180 Celsius and Bake the Terrine for 30 minutes and then lower the temperature to 150 Celsius and bake until the interior registers 70 Celsius (about 45 minutes, to 1 hour)

Let it cool completely – Cover with Cling film and place in the fridge for at least 72 hours.