Vildtpate

Ingredients for Vildtpate

Instructions for Vildtpate

To prepare the Vildtpate recipe, please follow these instructions:

The meat is run 1 time through the machine together with black olives., The garlic clove and the chopsticks. Peel into a bowl and knead well with your hand. It stays cold for about 1 hour.

The green olives are cut into rings, blended in the dad with eggs, salt, pepper, flour. Add the white wine and gently mix it together.

The terrain is covered with bacon, put it so that the edge of the terrain is covered. Then the farce, the bacon that rises above the edge bends over the father. Leave the lid over, or staniol binds and the terrine is placed in a preheated oven. 200 degrees C. alm. oven. About 1.5 hours. If you are not sure about the heat of the stove, it is wise to put the mold in a water bath. The first half if the step time.

The finished pate is completely cooled, gently rotated out of the mold and cut into thin slices. Decorate with slices of olives.

Served with small green cucumbers, green salad, brown bread or walnut bread, and a cold foaming beer !!!!!!!!!! The pate can also be glazed with a strong cloud, stiffened with house blast.