No.1 travel guide for Belgium; dedicated to Belgian beer and food culture.

Game paté with Maredsous Bruin

Email  •  Print

Game paté with Maredsous and quince jelly Game paté with Maredsous and quince jelly

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.


  • 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


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.


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.

More Recipes with Beer

Beer battered Dover sole strips
Every now and then most of us like having some delicious battered and fried finger food, certainly when combined with a nice beer. Rather than whipping up your regular day-to-day variety, surprise ... [ read more ]
Paling in ‘t Groen
Although some of us get a bit squeamish at the idea of eating eel, this fish isn't only adored by the Japanese. Eel used to be a main staple food in Belgium, and certainly in Flanders. For sustainabi ... [ read more ]
Cabbage parcels with minced meat and blonde Belgian beer
Maybe not the most typical Belgian dish but this is a dish that breathes honest, rural cooking. If you are a creative and active hobby cook you will have no difficulties coming up with your own variat ... [ read more ]
Chocolate mousse with a Liefmans sabayon
We Belgians like to think of ourselves as real gourmets. It will come as no surprise that we are also chocoholics with a very sweet tooth. We take our desserts very seriously and always use the ver ... [ read more ]
Thai green lamb curry with Vedett IPA
Thai cuisine is zesty and piquant but delicate and mild at the same time, proof of the art of the judicious use of spices. In this curry, the mild-tasting, tender lamb takes on a hint of spiciness ... [ read more ]


You must be logged in to leave a comment



Zythos Beer Festival 2017 - 10,000 beer lovers get together in Leuven

LEUVEN - The ritual is well established by now. Thousands of beer lovers from across the globe pour into the city of Leuven to enjoy the Zythos beer festival held annually at the last-but-one weekend in April. ... [ more ]

Rodenbach goes back to its roots

ROESELARE - The origins of Flanders Red Ale (Vlaams roodbruin bier as it is known in this part of Belgium) lie in the area around Roeselare and Kortrijk. These beers are a prime example of the noble art of ‘cutting’ (ble... [ more ]

Something's brewing at Brasserie des Carrières

BASECLES - You may not have heard of this little village, halfway between Tournai and Mons. Its former quarries are now filled with water where the black marble that adorns Cologne Cathedral was once hewn; ... [ more ]

Brouwerij Huyghe, the Pink Elephant marches on

MELLE - Alain De Laet, CEO and owner of Brouwerij Huyghe, is a firm believer in the power of the Belgian beer brand around the world. The success of the brewery speaks for itself, with Huyghe be... [ more ]


More Beer

Brigand, the name of this golden blond regional beer, is a reference to the revolt by the peasants of Ingelmunster against the ‘sans culottes’ (French soldiers), which took place i... [ more ]

Beer Tourism Newsletter Signup

Enter your name and email address on the right and click "SignUp" to join.