Pâté de campagne (Slideshow version)
Stage 2/12 : 3 hours
Prepare the marinade by mixing: 1 onion, 1 shallot and 2 cloves garlic chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1 bayleaf, 1 sprig thyme and 1 sprig rosemary.Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.