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Author Topic: Wild Charcuterie Board  (Read 525 times)

Offline merkaba93

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Wild Charcuterie Board
« on: March 19, 2017, 06:03:19 PM »
Smoked Salmon Rillette, Cured Venison/Pork Salami, Upland Bird Pate. Everything homemade, including the board and the knife. But not the bread. I draw the line at bread. Baking sucks.
« Last Edit: March 19, 2017, 07:20:14 PM by merkaba93 »
Be Better than Cream of Mushroom Soup

Offline Bigshooter

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Re: Wild Charcuterie Board
« Reply #1 on: March 20, 2017, 04:31:46 PM »
What is your recipe for pate?
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Offline merkaba93

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Re: Wild Charcuterie Board
« Reply #2 on: March 20, 2017, 06:25:56 PM »
Pate is pretty easy. Take about a pound of livers, soak for a few hours in milk, if you want to decrease the iron flavor. Saute 2 shallots in 1 tbs butter with a few sprigs of thyme until they are soft 5-7 min over med high heat, then add livers and cook for 2-3 min. Then add 2 tbs brandy and cook for another min. Remove from heat and remove thyme sprigs. When cooled a bit add ingredients to a food processor with a pate spice blend. I usually make mine out of clove, cinnamon, allspice, juniper, white pepper, nutmeg, coriander, and ginger. Blend, and add 1 tbs of butter at a time until it's thickened. Usually use about 2-3 sticks. Strain through a fine mesh twice and pour into a ramekin. Let cook overnight.
Served best with some mustard, pickles and a French baguette. But hey ya'll can do what you want.
Be Better than Cream of Mushroom Soup

Online pianoman9701

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Re: Wild Charcuterie Board
« Reply #3 on: March 21, 2017, 11:46:09 AM »
Another nice plate, Merk.  :tup:
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Offline gaddy

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Re: Wild Charcuterie Board
« Reply #4 on: March 21, 2017, 12:08:09 PM »
Every one of your posted meals look Fantastic ! Unfortunately they are way out of my league.

 

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