Smørrebrød with Game Pâté and Crispy Bacon

Name: Smørrebrød with Game Pâté and Crispy Bacon
Prep time: 10 min
Total time: 10 min

July 17, 2016

Prep 10 min Total 10 min

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.

Game pâté assembly with crispy bacon © kvalifood.com

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.