Pâté de Campagne

This recipe is for two “loafs”. Makes 16-20 servings.



• 1/2 C red wine
• 1/2 C firmly packed dried cherries
• 1 Tbsp sugar
• 8 oz. Cremini mushrooms, rough chopped
• 1 Tbsp salt
• 1 medium shallot, or ¼ C minced
• 2 cloves garlic, grated or pressed
• 2 Tbsp unsalted butter
• 1 Lb. pork country rib, cubed
• 1 Lb. ground pork
• 1/2 Lb. bacon, rough chopped
• 1/2 Lb. chicken or pork liver, rough chopped
• 2 Tbsp flour
• 2 large eggs, lightly beaten
• 2 1/2 Tbsp Walt “Bob’s Blend” Spice
• 1 tsp. salt
• 1/4 C heavy cream
• 1 Lb. (12 slices) thick cut pork belly or lightly smoked bacon
• 6 whole bay leaves
• Optional - 4g of “pink” curing salt (NaNO2)

Active time: 45 minutes Cooking time: 2.5 hours Refrigeration time: 8 hours


Trace loaf pans on parchment with a pairing knife so that you have covers ready for later.

Cook mushrooms in a dry skillet and sweat out moisture (about 2 minutes on medium high). Add butter and shallot. Sweat for 3-4 minutes longer or until shallots are translucent. Add garlic and cook for 2 minutes longer on medium heat. Add Marsala wine and turn heat off. Let steam dissipate and then refrigerate in small prep bowl.

In a small pan, simmer red wine and cook off alcohol for 2 minutes. Add cherries and sugar; turn off heat. Allow them to soak up wine.

Chill the cubed pork, chopped bacon, and livers on cutting board for 20 minutes along with your food processor jar and blade.

In a large bowl beat eggs, flour, cream, salt and “Bob’s Blend” spice mix. If using sodium nitrite, add it now. Mix in the ground pork and thoroughly combine.

Adjust oven rack to middle and heat oven to 350 degrees.

Pulse the pork, bacon, livers, and mushroom mix in food processor. Leave plenty of texture and work in batches if you do not have a lot of space. Combine all together in the large bowl and mix well.

Spray your loaf pans with olive oil. Arrange bay leaves, bright green side down in loaf pans and then lightly dust with seasoning blend.

Line pans with 6 slices of pork belly or bacon perpendicular to pan length, slightly overlapping the edges with equal amounts overhanging on each side.

Divide pate mixture into 4 parts. Add one part per pan on top of the pork belly. Smooth flat. Split cherries in half and add one pile for each pan and spread evenly. Top off each pan with the remaining quarter of the mixture.

Smooth it out and fold the pork belly ends over the top to keep splatters down as you knock the air bubbles out. Place parchment over the top and seal pan tightly in aluminum foil.

Place loaf pans in 13x9 baking dish and pour boiling water into baking dish halfway up. Bake pâté until center is 165 degrees on instant-read thermometer, about 2 hours 30 minutes.

Thoroughly clean 2 bricks. Wrap in aluminum file, keeping one side very smooth.

Remove the pâté from the oven and the water bath. Place them on a wire rack inside a rimmed baking sheet if possible. Carefully unwrap them but leave the parchment in place. Top each loaf with a brick and let cool at room temperature for one hour; Chill in refrigerator for 8 hours.

To unmold, place loaf pan with pâté in baking dish full of hot water for 1 minute. Loosen sides if needed by carefully inserting a paring knife along edges. Place cutting board on top of pâté and invert loaf pan to unmold.

Slice and serve with cornichons, pickled vegetables, pistachios, whole grain mustard, and of course, WALT Pinot Noir.

Enjoy with 2015 WALT Shea Vineyard Pinot Noir!

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