Pate De Campagne Recipe

I absolutely adore this recipe because it’s a delightful throwback to traditional flavors, blending the rich taste of pork and bacon with aromatic herbs. Plus, the touch of brandy or cognac gives it a sophisticated flair that makes every bite feel like an indulgent treat!

A rustic French classic, Pâté de Campagne combines the richness of ground pork shoulder and pork liver with aromatic thyme and parsley. I love how the finely chopped bacon adds depth, while the cognac infuses subtle warmth.

This dish, lined with caul fat, is a flavorful and hearty delight.

Ingredients

Pork shoulder, when converted into ground form, makes for a protein-rich, fatty, and moist constituent of pâté essential for providing the tender texture that pâté should have.

Pâté of any kind should have a delicate, tender mouthfeel.

Ground liver, when prospectively used as an ingredient, should be a half-to-three-quarters ratio of what pork shoulder and pork fat would be in Pâté de Campagne.

Ground Pork Liver: Provides rich protein, fat, and moisture for tender pâté.

Liver from pigs: Contributes unique taste, flavor, essential vitamins, iron, and substantial depth of character.

Bacon: Contributes smoky, savory flavors and makes the dish even richer.

Onion: Has flavors that balance with a delicately sweet note and an aromatic warmth.

Garlic: Gives off an intensely savory, potent aroma, and imparts a deep flavor.

Thyme, Fresh Leaves: Infuse earthy, aromatic notes to complement the meat.

Nutmeg: Contributes warm, somewhat sweet spice for depth.

Brandy/Cognac: Adds understated opulence, elevating tastes with notes of wood.

Ingredient Quantities

• 1 pound (450g) ground pork shoulder
• 1/2 pound (225g) pork liver, finely chopped
• 1/2 pound (225g) bacon, finely chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 tablespoon brandy or cognac
• 1 tablespoon heavy cream
• 2 large eggs, lightly beaten
• 1 bay leaf
• Sliced bacon or caul fat for lining the terrine (optional)

Instructions

1. Your oven should be set to 325°F (160°C). If you’re using a terrine or loaf pan, line it with sliced bacon or caul fat, if you have it. Make sure to leave enough overhang that you can completely cover the top after you fill it.

2. In a big mixing bowl, combine the ground pork shoulder, chopped pork liver, and chopped bacon. Mix all the ingredients well and efficiently and ensure they’re evenly and consistently distributed in the bowl.

3. Finely chop the onion, mince the garlic, and strip the fresh thyme leaves from the stems. Add these to the meat mixture along with the chopped parsley. Stir well to combine.

4. Salt, black pepper, and ground nutmeg are used to season the mixture. The spices are mixed again to evenly distribute throughout the mixture.

5. Add the brandy or cognac and heavy cream to the mixture. Stir it together so that the liquid has a chance to make its way into the meat.

6. Beat the eggs lightly and add them to the bowl. Mix the ingredients thoroughly until everything is well combined and cohesive.

7. Pour the amalgam into the ready terrine or loaf pan, urging it down to banish any trapped air. With a spatula, make the top as smooth as a baby’s bottom.

8. Top the mixture with the bay leaf, then cover it with the overhanging bacon or caul fat (if using), or simply with a lid or aluminum foil.

9. Set the terrine pan into a larger baking dish, then pour in enough hot water to come halfway up the sides of the terrine pan.

10. Preheat your oven to 350°F (175°C). Bake in the preheated oven for about
1.5 to 2 hours, or until the center has cooked completely and a meat thermometer reads 160°F (71°C). Let it cool, and then refrigerate it overnight for best flavor.

Equipment Needed

1. Oven
2. Terrine or loaf pan
3. Large mixing bowl
4. Knife
5. Cutting board
6. Garlic press (optional)
7. Measuring spoons
8. Measuring cups
9. Whisk or fork (for beating eggs)
10. Spatula
11. Larger baking dish (for water bath)
12. Meat thermometer
13. Aluminum foil or lid (if not using bacon or caul fat)

FAQ

• What is the best type of pork to use for Pâté de Campagne?Use pork shoulder that has been ground, as it provides the right fat-to-meat ratio for a moist pâté and is a good base for the pâté.
• Can I substitute the brandy or cognac in the recipe?Indeed, you may replace it with another spirit, such as whiskey, or you may omit it entirely for a version that’s free of alcohol.
• Why do I need to line the terrine with bacon or caul fat?Lining the pâté with bacon or caul fat ensures that it stays moist during the cooking process and adds even more deliciousness to the dish.
• How should I serve Pâté de Campagne?Whether you serve it chilled or at room temperature, crusty bread, pickles, and mustard will definitely enhance the experience.
• How long should Pâté de Campagne be cooked?Preheat the oven to 350°F (175°C). Bake in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature registers 160°F (70°C).
• How long will Pâté de Campagne keep?It will keep for up to 4-5 days when stored in the refrigerator. To maintain its freshness, wrap it tightly.

Substitutions and Variations

Pork shoulder, ground: Use veal or a mixture of ground turkey and beef.
Pork liver: Substitute with chicken liver or a blend of duck and lamb liver for a more complex flavor.
Bacon: Substitute with pancetta or prosciutto for a different texture and a savory taste.
Brandy or cognac: Replace with dry sherry or madeira wine.
Substitute crème fraîche or half-and-half for a lighter option when a recipe calls for heavy cream.

Pro Tips

1. Chill the Meat and Equipment For easier handling and better texture, ensure that the ground pork, liver, bacon, and any tools you’re using (like mixing bowls and food processors) are chilled. This helps in maintaining the right fat consistency and prevents smearing.

2. Flavor Infusion Consider marinating the pork liver and some of the aromatic ingredients, like garlic and thyme, with the brandy or cognac overnight. This extra step intensifies the flavor throughout the pâté.

3. Texture Control If you prefer a smoother texture, pulse the ingredients (except for the eggs) in a food processor until they reach your desired consistency before mixing everything together.

4. Proper Sealing When lining the terrine with bacon or caul fat, ensure there are no gaps or holes. This not only helps retain moisture but also creates a beautiful presentation once unmolded.

5. Cooking with Precision Use a thermometer to check the internal temperature closely. Overcooking can cause the pâté to become dry. Aim to pull it from the oven as soon as it hits 160°F (71°C) for optimal moisture and texture.