Goose Pate?

Discussion in 'Cooking Forum' started by BirdJ, Oct 24, 2017.

  1. BirdJ

    BirdJ Elite Refuge Member

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    Smoked a whole Canada goose yesterday and it turned out a bit tough. Have done them before the same way and they came out great!!! Just think it was an older bird.

    Was thinking about grinding it up and making a Goose Pate out of it! Anyone have a recipe for this? Thanks!
     
  2. bullpinnie

    bullpinnie Elite Refuge Member

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    I don't have recipe, per se, but you can make a pretty easy Faux- Pate with left over goose. Since the goose is already well cooked, you probably want to avoid forcemeat techniques (that require extra cooking) and just go with a refrigerated version.

    I never measure any , but this should get you close:
    1 # goose ( ground at least once, and then run through food processor)
    1/2 cup brandy (reduced by 2/3 )
    2T butter (plus) or bacon grease
    1/2+cup room temperature ( very soft)butter
    2 shallots (finely diced, and saute'd in 2T butter (from above), or bacon grease
    1 T fresh chives
    1/2 t ground thyme
    1/2 t white pepper
    salt
    1/4 cup toasted pine nuts, or pistachios

    Saute shallots in butter, or bacon grease (& cool)
    reduce brandy, (and cool)
    grind goose, and add heavy cream, spices, brandy, and shallots and process until smooth.
    stir in chives, and (pats of)room temp butter.
    Line dish with plastic wrap
    pour meat mixture into dish, and top with toasted nuts
    Chill overnight
     
  3. BirdJ

    BirdJ Elite Refuge Member

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    :tu:tu! Thanks bullpinnie! That's the kinda of recipe I was looking for! Thanks for the share:D
     
  4. bullpinnie

    bullpinnie Elite Refuge Member

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    let me know how it turns out.
     
  5. BirdJ

    BirdJ Elite Refuge Member

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    Will do!;)
     
  6. BirdJ

    BirdJ Elite Refuge Member

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    TOUCHDOWN!! bullpinnie:tu:tu. Had some friends come over Saturday too watch some College Football and the guys and gals just loved it!!!! Pretty much had an all wild game feed. The pate, smoked salmon, deer, pheasant, goose summer sausage, and all kinds of cheeses. Great way to save a tough bird without throwing it out! Not a want and waste person.

    Thanks again bullpinnie!
     
  7. bullpinnie

    bullpinnie Elite Refuge Member

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    Great!

    I always worry about sharing recipes because I never measure. It is really more technique than anything. you can modify meat, spice, or brandy ( liquor , or wine), toppings, or whatever. They key is to keep the butter extra soft, and then let it chill and firm up.
     
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