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Post by Chuck44Mag on Apr 16, 2010 9:18:12 GMT 12.75
I GOT SOME SMOKED BEAR MEAT AND WOULD LIKE TO MAKE A PATE' SPREAD OUT OF IT, NEED HOW TO DO IT.
HELP
Thanks Chuck
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Post by Toby Benoit on Apr 16, 2010 18:14:15 GMT 12.75
I went through this only a few months back. Lemme see what I found and I'll pass it on.
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Post by Toby Benoit on Apr 16, 2010 18:31:52 GMT 12.75
Dad smoked a bunch of mullet awhile back and I used a couple of the smoked filets to make this and it turned out awesome. Ate it up on a roll of Ritz crackers. The kids plumb fell in love with it, so I trIed it on some leftover venison roast that I'd plugged with lots of garlic (actually, Chicken cooked it) and again it came out really good. No idea how long it keeps because we ain't had none make it through the evening. I added diced jalepeno and a little sprnkl of Tony Chechere's Creole Seasoning. 1 cup smoked meat 1 (8-ounce) block cream cheese, softened 1/2 cup butter or margarine, softened 2 Tbsp red wine 1 Tbsp lemon juice 1/4 cup minced onion 1/4 cup minced jalepeno 1 small clove garlic, minced 1/2 tsp Tony Chechere Creole Seasoning or black pepper Crackers Place everything in food processor bowl. Pulse until mixed well but not completely pureed. Mound into a Cool Whip sized container and refrigerate overnight. Serve with some of your favorite crackers. Easy!
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Post by Buckeye on Apr 18, 2010 12:06:13 GMT 12.75
I made some Pate out of some pheasant breasts I had stashed in the freezer. First time I tried it and it turned out really good. Here's the recipe I used. Smoked bear pate sounds tasty.
Ingredients: 4 hard boiled eggs, sliced 1 large onion, finely chopped 1 clove garlic, minced 1/3 cup soft margarine or 5 tbsp bacon fat 1 tsp sea salt or kosher salt 1 pound whatever meat you are making the pate out of 1/2 tsp ground black pepper pinch of ground nutmeg
I also put in a couple good shakes of hot sauce
Sautee the onions and garlic over low heat until carmelized. Sprinkle onions and garlic with salt as sonn as they wilt.
Scrape the onion-garlic mixture along with the margarine or fat into the bowl of a food processor fitted with a metal blade. Blend until smooth. Add hard cooked eggs, cooked meat (Diced or ground) black pepper, hot sauce to taste (optional), and nutmeg.
Process until smooth. Taste and adjust seasoning. Keep in m ind the flavors will increase during refrigeration.
Scrape the mixture into a bowl or mold lined with plastic wrap[ and pack well. Place anothe piece of plastic wrap over the pate and cover. Refrigerate overnight.
Pate may be refrigerated for up to 5 days, or can be frozen for up to 6 months.
Mine didn't last even 3 days, and I made a double batch.
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