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Game paté with Maredsous Bruin


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Game paté with Maredsous and quince jelly Game paté with Maredsous and quince jelly
© BeerTourism.com


In the autumn and winter game finds its way on to Belgian tables. As an alternative to the tried and trusted pork pâtés, we like this stronger-tasting paté of wild boar with a confiture or jelly, made with honey-sweet quinces.

It is delicious when paired with a strong, dark abbey styled beer of the Dubbel type, like the Maredsous Bruin used in this recipe for example.

The sweet and powerful tastes of the beer, with its relatively high alcohol content are more than a match for the overwhelming aromas and complex flavours of this game paté.


Ingredients

  • 500g wild boar

  • 500g belly pork

  • 500g chicken livers

  • 1 bottle Maredsous Bruin (reduced on the hob)

  • 20g coloroso (curing) salt (available from your butcher)

  • 5 juniper berries, crushed

  • 2 sprigs of thyme, leaves only (fresh or dried)

  • 4g pepper

  • 1 egg

  • 1 gelatine leaf dissolved in 50ml Maredsous Bruin, reduced on the hob

  • Optional: 4g ginger cake spices

For the quince jelly:

  • 4 quinces

  • 100ml white wine

  • 1 cinnamon stick

  • 500g jam sugar


Preparation

Marinate the wild boar for 12 hours in the bottle of Maredsous that has been reduced on the hob . Pour off the beer and reserve for future use.

Put all the meat through the mincer once for a coarse pâté and two to three times for a smooth texture. Line a pate or pie tin with bacon or belly pork. You can use puff pastry instead of bacon, but if you do grease the tin and dust with flour before lining it.

Fill the mould with the meat mixture and cover with more bacon or puff pastry. Bake the paté in a pre-heated oven for 45 minutes at 180 °C (350 °F).

After baking, place a weight on the paté so it cools down under pressure. Chill in the fridge overnight.

Peel the quinces, add the other jelly ingredients and simmer at low temperature. Cooking times are different for each quince variety and you may have to add water until the quinces are cooked.

Blend briefly and pour into sterilised jars whilst still hot. Seal with a lid straight away.


Beer

Maredsous Bruin is a surprisingly subtle and well balanced beer. At first, the dark malt gives impressions of caramel. The touches of roast coffee and dark chocolate then take over.

The malt also provides a hint of bitterness as the alcohol makes its presence felt.

It’s an easy-to-drink beer with a taste that continues well in to the finish. Maredsous Bruin is a beer that more than holds its own paired with a robust and powerful-tasting game dish.


Tips & Tricks

  1. Game pâté is a delicious sandwich filling.

  2. Serve accompanied by a fresh green salad.

  3. Serve the beer at room temperature.


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