Moose pâté Terrines

Ingredients

• For the Pâté Base:

  • 1 lb (450 g) moose meat (or substitute roast beef), roughly chopped

  • ½ lb (225 g) beef liver, trimmed and chopped

  • 2 tbsp (30 mL) butter or rendered fat

  • 2 tbsp (30 mL) olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  For the Spice Blend:

  • 1 tsp onion powder

  • 1 tsp paprika

  • ¼ tsp ground cloves

  • ¼ tsp ground nutmeg (freshly grated if possible)

  • ½ tsp dried thyme

  • ½ tsp dried rosemary

  • Salt and pepper, to taste

  Finishing:

  • ¼ cup (60 mL) heavy cream or milk

  • Optional: 2 tbsp (30 mL) brandy or cream sherry for richness

  • Fresh herbs or cracked pepper for garnish

There’s something truly special about transforming wild game into fine dining. Chef Exquidish brings you a dish that’s both rustic and refined: Moose Pâté, smooth as silk and packed with earthy flavor. Inspired by northern kitchens and cozy family feasts, this pâté spreads like butter on a toasted baguette, turning a humble moose roast into a show-stopping appetizer.

Instructions

1. Prepare the Base:
   In a large pot, heat butter and olive oil over medium-low heat. Add onions and garlic, letting them gently sweat (not brown) for about 5 minutes, covered.

2. Add the Moose Meat:
   Stir in the roughly chopped moose meat. Cover again and let it cook on low for another 5 minutes to start tenderizing.

3. Cook the Liver:
   Add the chopped beef liver to the pot. Stir, cover, and cook on low heat for another 5 minutes, allowing the flavors to meld.

4. Blend the Spices:
   In a small bowl, mix together onion powder, paprika, nutmeg, rosemary, thyme, cloves, salt, and pepper. Mixing first ensures even seasoning.

5. Season and Simmer:
   Sprinkle the spice blend over the meat mixture. Stir to coat well. Reduce heat to low, cover, and simmer gently for 2 hours. Stir occasionally and add a splash of water if it starts sticking.

6. Blend to Perfection:
   After the simmer, add cream (and brandy if using). Use an immersion blender to puree until the mixture is completely smooth and creamy. Adjust seasoning to taste.

7. Chef Exquidish’s Pro Tips

   • Substitution Secret: If moose isn’t available, venison, roast beef, or even lamb works beautifully.

   • Texture Control: For rustic pâté, blend less; for classic velvety smoothness, blend fully and pass through a fine sieve.

   • Flavor Boost: Add a splash of cognac, sherry, or balsamic reduction for a French bistro touch.

   
   

8. Serve or Store:
   Spoon the pâté into ramekins or small jars. Let cool slightly before sealing. Serve warm on toasted baguette or chill for a firmer spread. Keeps 1 week in the fridge or can be frozen up to 3 months.