Game paté with Maredsous Bruin
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)
1 gelatine leaf dissolved in 50ml Maredsous Bruin, reduced on the hob
- Optional: 4g ginger cake spices
For the quince jelly:
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
Game pâté is a delicious sandwich filling.
Serve accompanied by a fresh green salad.
Serve the beer at room temperature.
More Recipes with Beer
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 ]
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 ]
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 ]
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 ]
You must be logged in to leave a comment
ANTWERP - Brewers from 59 different countries flocked to attend the Brewers of Europe Forum 2019 in the prestigious Queen Elizabeth Hall, right next to the renowned Antwerp Central Station building. ... [ more ]
ERTVELDE - To track down a brewer within his own domain is a high-ranking form of sports, or that’s the impression I get. After a bit of practice I spot Jef Versele, CEO of the Van Steenberge brewery, well hidden amongst... [ more ]
MECHELEN - The historic city of Mechelen, halfway between Brussels and Antwerp, is truly a hidden gem. The presence of the Dukes of Burgundy, who ruled here in the late middle ages, still permeates the ancient city centr... [ more ]
BRUSSELS/ZAVENTEM - This year Brussels Airport is 60 years young! The airport is planning to mark this milestone by showcasing the very best of Belgian produce, which would not be complete without ... [ more ]
At the BeerLovers’ Café just behind Liège’s City Hall we get together to taste the limited edition Chimay Grande Réserve Fermentée en Barriques 2018, a Trappist beer aged in whisky barrels. T... [ more ]
Whereas the classic Duvel is traditionally brewed with two varieties of hops, the Tripel Hop (as its name indicates) involves the addition of a third variety of aroma hops. The Duv... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.