1,511 easy and fully explained recipes, with +66K photos and 78 videos

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.

2.10 M 2× 4.2/5 (997 reviews)

7 hours 55 min. difficulté

Easy

11.60 €

3 kg 600 g

17 Ingredients

Last modified on: October 3^rd 2019

For this recipe: I want to make it (1374×) I made it (1064×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 kg 600 g, you will need:

1 4 cups + 3 tablespoons pork belly draught
2 6 cups pork loin
3 5 cups belly (streaky) bacon
4 2 onions
5 2 shallots
6 8 tablespoons Brandy (Cognac or Armagnac)
7 8 tablespoons Port
8 2 bunches parsley
9 2 bayleaves
10 2 sprigs thyme
11 2 sprigs rosemary
12 1 teaspoon "Quatre-épices" spice blend
13 4 eggs
14 ¹⁄₃ cup fine (or table) salt
15 ½ tablespoon pepper
16 pork caul (crepine) (optional)
17 4 cloves garlic

Change these quantities to make:

600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 55 min.

Resting: 4 hours

Cooking: 3 hours

All in all: 7 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 30 min.

Cut 4 cups + 3 tablespoons pork belly draught, 6 cups pork loin and 5 cups belly (streaky) bacon into medium sized pieces, remove everything that is not soft: skin, bones, gristle, etc.

Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).

Stage 2 - 3 hours

Prepare the marinade by mixing: 2 onions, 2 shallots and 4 cloves garlic chopped, 8 tablespoons Brandy (Cognac or Armagnac) and 8 tablespoons Port, 2 bayleaves, 2 sprigs thyme and 2 sprigs rosemary.

Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.

Stage 3 - 10 min.

After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.

Stage 4 - 2 min.

To the minced meat, add chopped 2 bunches parsley, 4 eggs, 1 teaspoon "Quatre-épices" spice blend, ¹⁄₃ cup fine (or table) salt and ½ tablespoon pepper.

These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator:

Stage 5 - 2 min.

Mix well, your pâté is now ready to be cooked.

Stage 6 - 5 min.

Fill pie dishes, terrines or tins, large or small.

Stage 7

For aesthetic reason, you can cover your pâtés with a layer of pork caul; it does not alter the taste, but it look's more attractive.

If you have pork caul, soak in cold water to clean well, then rinse.

Stage 8

Put a piece of pork caul onver each dish.

Stage 9 - 5 min.

And tuck in the edges, using a maryse for example.

Stage 10 - 3 hours

Then cook, using one of the three following methods:

1) Classic: put your dishes, uncovered, in a bain-marie, in the oven at 302°F (150°C) and cook for three hours.

2) Long: put your dishes, uncovered, in the oven at 230°F (110°C), and cook for 4 or 5 hours.

Stage 11

3) In bread oven, if you have one: after cooking your bread, wait until oven temperature drops to 302°F (150°C), then put in dishes, uncovered, for 5 or 6 hours.

Stage 12 - 1 hour

It's the cooking time which affects the taste of your pâté, so don't hesitate to cook for a long time at low temperature.

When your pâté is cooked, cover and refrigerate for at least 2 or 3 days, for the flavours to develop fully .

Then eat with pickles, bread, good red wine, and... friends.

Remarks

You will note that there is no liver in this recipe, I think (as Gireg) that it's unnecessary and adds nothing of interest to either the taste or texture.

This recipe can be adapted easily to your taste, by varying the ingredients. The only important thing is to keep the right proportion of seasonings to weight of meat.

And to drink?

A good red wine

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	540 RDI=210 %	290 RDI=30 %	1,120 RDI=170 %	13,750 RDI=690 %	57,580 RDI: 690 %
Per 100 g	10 RDI=5 %	6 RDI=1 %	30 RDI=4 %	310 RDI=20 %	1,290 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

How much will it cost?

For 3 kg 600 g : 23.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Raw beetroot mousse with walnuts

A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
October 13^th 2010379 K4 50 min.

Génoise (Genoa sponge)

A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...
March 10^th 2019239 K 53 1 hour 15 min.

Fisherman's Ragout

This ragout combines vegetables (cut small and cooked until just tender in vegetable stock) with a mix of cockles and chunks of fish, all simmered together with cream and saffron.
December 30^th 2019111 K4.1 2 hours 20 min.

Turban of sole with langoustines

The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
November 23^th 2014105 K4.1 1 hour 45 min.

Chicken with spinach in a cream sauce

This recipe combines morsels of cooked chicken, spinach and potatoes with cream for a simple and tasty dish.
July 3^rd 201961 K 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

Oups ! Forgot in step #4 (now corrected).
Posted by jh february 12^th 2010 at 16:55 n° 2
There is parsley in the receipe, but not in the instructions? When does it go in?
Posted by John february 12^th 2010 at 06:14 n° 1

Follow this recipe (as 32 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.