When
most people hear the word ‘pâté,’ they immediately think of liver. However,
pâté can be made from any meat and does not have to contain any liver at all.
When
most people hear the word ‘pâté,’ they immediately think of liver. However,
pâté can be made from any meat and does not have to contain any liver at all.
The
word pâté is French for paste, and the easiest way to make it with any meat is
with a food processor. The meat will be broken down, or emulsified, into a
paste that can then be spiced up. Some pack the paste in a pastry, but enjoying
pate itself can simply prove that snow goose is great on its own.
Goose
pâté makes a great appetizer and can be taken to the blind in a cooler, along
with cheese, crackers, pickles and snacks. The processed goose will make
everyone want to shoot straight, and often.
Author:
Brad Fenson
Ingredients
4
goose breasts, skinned and trimmed of silver skin and fat
6
slices thick bacon, diced
2
cups chicken broth
1
medium onion, chopped
1
jalapeño, seeded
1
tablespoon soy sauce
1
tablespoon smoked paprika
1
tablespoon Worcestershire sauce
1
teaspoon salt
1
teaspoon pepper
1
teaspoon crushed red pepper
1
teaspoon garlic powder
⅓ cup mayonnaise
Directions
Place
bacon pieces in a frying pan and cook until brown over medium heat. Set aside
and let it cool.
Place the goose breasts into an Instant Pot with the chicken broth and cook on high for 30 minutes. Remove the
cooked breasts, shred with forks, and set aside to cool.
*If you don't have an Instant Pot, use a crockpot to prepare
the breasts in chicken broth for six to eight hours.
Place the shredded goose meat along
with the bacon and drippings in a food processor and blend to a fine paste. Add
the onion, jalapeño, soy sauce, smoked paprika, Worcestershire sauce, salt,
peppers and garlic powder, and process to blend ingredients. Transfer the meat
mixture to a chilled bowl.
Add the mayonnaise in small amounts while
continuing to process the mixture into the desired consistency.
Spoon the pâté into a serving dish. Refrigerate
for an hour, then serve with crackers, baguette or rye bread.
