Smørrebrød with Game Pâté and Crispy Bacon
Game Pâté with Crispy Bacon © kvalifood.com
Homemade game pâté is packed with flavour and works well on rye bread with mustard and crispy bacon. The pâté is made from minced game, liver and spices, and baked in a water bath.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- Soft butter, for spreading
Game pâté
- 300 g minced game (roe deer or venison)
- 150 g chicken liver, cleaned
- 1 onion, finely chopped
- 1 clove garlic, grated
- 1 egg
- 1 dl cream
- 1 tsp fresh thyme
- 1 tsp juniper berries, crushed
- 1 tsp salt
- Freshly ground pepper
Accompaniments
- 4 slices bacon
- 2 tsp coarse-grain mustard
Assembly
- Cornichons (or pickled cucumbers)
- Fresh thyme
- Flaky salt
Directions
Game pâté
Blend the liver, onion and garlic to a smooth paste. Mix with the minced game, egg, cream, thyme, juniper berries, salt and pepper. Spread into a greased loaf tin (about 1 litre) and cover with foil. Bake in a water bath at 320°F (160°C) for 60–70 minutes to a core temperature of 160°F (70°C). Cool completely in the refrigerator — overnight if possible — before slicing.
Bacon
Fry the bacon slices until crisp in a dry pan. Drain on paper.
Assembly
Butter the rye bread with soft butter. Place a thick slice of game pâté on the bread. Spread a little mustard over. Top with crispy bacon, cornichons and fresh thyme. Sprinkle with flaky salt.