Wednesday, December 15, 2010

bison pate wrapped in kitchen! kitchen!

Bison Pate Wrapped in Pastry
Wonderfully seasoned with rosemary, thyme, allspice, and
some roasted pistachios makes this a wonderful
appetizer to serve to good friends and family.
You start with.......
1 pkg. of ground bison (about a 1.25 lbs.)
1 small onion finely chopped
1 clove of minced garlic
1/2 teaspoon of mince fresh rosemary
1 teaspoon of fresh thyme
1 teaspoon ground allspice
A few pieces of thinly sliced ham from the deli (for wrapping or strips of bacon)
1/4 cup chopped ham
Kosher salt
Black pepper
1/4 cup of roasted pistachios roughly chopped
1egg- whisked lightly with 1 tablespoon buttermilk
1 tablespoon Cognac ( don't fret over the cognac - use white wine instead )
Sautee the onions, garlic, rosemary, thyme, allspice and season with salt and pepper. Let cool before adding to the meat.
Mixed everything gently including the cognac/or wine in a bowl and form into a meatloaf shape. Take the thinly sliced ham/or bacon and wrapped the meat completely and place it inside a terrine/or meatloaf pan. Fill a large deep pan with 1 inch of hot water and put the terrine/meatloaf pan covered into the center of the hot water bath and cook for 50 minutes in a preheated oven at 350 F. Refill hot water if needed. Allow the pate to cool completely.
Make a pate brisee (google for the recipe on the net)
Wrapped the entire cooled pate in pastry and poke a small hole on top of the pastry and brush with egg wash. Bake for 20-30 minutes until the pastry is golden brown. Chill the pate for at least overnight before serving.
For a more robust dressing - serve with a little dollop of.........
1 tablespoon dijon mustard
3 tablespoon mayonaise with some melted blue cheese
Mix until thoroughly incorporated
For a lighter fare....a little mayonnaise on top and your favorite fruit spread

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