How To Make A Game Pate. Pâté de campagne. TheScottReaProject
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- A Wild Game Pate.Country Pate..A Beautifully simple.Game Pate,based on the French classic,Pate De Campagne. Using Rabbit,Pheasant and pork, ( no livers)with garlic and herbs de Provence.The most tastiest dish you will make for the least amount of work,Give it a try its simplicity itself.A super seasonal Game Dish.Many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Scott,
When you took it out of the pan, I didn’t think it looked that great. So I used your recipe but I placed a thin sliced bacon liner in the pan before I cooked it. It came out tasting great and looked glorious when I presented it at the table! Here in the Boston area of Massachusetts in the United States it is hell to find pheasant, but in the autumn it can be done!
Delicious! Amazing! Incredible! Do it if you can! Don’t be surprised if you can’t!
the pate looks marvelous...but that FUN TRIP.. man. I loved it.
Chopping board on the tailgate of me truck with the condiments !!
Drinks any one 👍 nice Scott
Mouth watering in an understatement 😋😍
Spectacular
"Oh yeah" gets me every time when you say it
I’m all in !!!
I live in northern Saskatchewan Canada and I have been looking for an easy peasy pate .... finally this one jumped up.
I’m heading out after lunch to hunt and ruffed grouse and rabbits are everywhere here. I’m most likely going to include the rabbit kidneys too.
Thanks bro !!
This town
Is comin' like a ghost town.
The Specials for a special dish, loved the interval!
+Xam271
All the clubs have been close down.
I love this song
Xam271 And rightly so.
I love your passion for meats in all their styles. Great job with this one. I'm hungry for pate now !!
Perfectly simple . Thank you
love the interval and when u said like a glove. lol great episode
Now I'm hungry!!!! Thanks Scott!!!
Oh my dear Scott, the acid trip did it for me. this time .. I just went out . . . I mean...seriously I was laughing for ages (my ass off for bear 10-m).. this is what Scott Rea project is about...fantastic cookery and that special bonus...just absolute special "only you can deliver" ...presentation . . . we love you !!!!!!!
Nice one Mike. .it's my quirky sense of humour glad you liked it mate...absolutely Nutts. ...many thanks it's much appreciated
+Scott Rea U got it my friend. Here is Prague connection tribute to you! ;-)))) Respect !!!!!! Just amazing - there is more in it...there will be a Discovery docu soon with s Scott star in it. Mark my word, . . keep going you have it all in front of you....and we all are more then happy to support you; 100 in no time-) "
Thank you for the inspiration. I just finished making two with Pheasant, hare and wild boar, came our amazing!
always with the top video's scott well done would have loved to been your apprentice so much to learn from and so much knowledge
Great vids! I always take a drink whenever you say 'fantastic' !
+JulianZeezer and when he says "like I say" cheers - hic
I love your show! Thank you! I don't hunt or have ever killed anything but I love your guides. It makes me want to do this. I love that you use pounds too! Hahaha. Keep up the good work mate!
Good man. Cheers Scott
Your Ace Venture reference killed me
scott I'm loving your videos mate , I think we're seeing the real scott now with the brilliant interval lol. It shows a man enjoying what he does and all the hard work is paying off !
This channel is easily the one im most glad about subscribing to.. Well done, as usual!
Very nice. Bit more of a meatloaf really, this looked so good! Just came off a nightshift and sitting here at 0551am with my belly rumbling like crazy lol
looks amazing! will have to give this one a try.
I made this and took it out with me when I last went beating.. It was amazing. Also a good shoot!
NICE
Oh I wish I had access to game. I will have to suffice with Duck, chicken and belly pork. I'm sure with your recipe its going to taste awesome non the less. Btw, its REALLY nice to recipes for these type of meats that doesn't use dodgy preservatives. Thanks very much. By far the best recipe I have seen on TH-cam and also the easiest.
Your enthusiasm for these dishes is just awesome, Scott! I honestly would not try something like this any other time but seeing how its made from end to end and how descriptive you are......I want to jump in both feet and try it! :-D
Thanks as always my friend!
Hi, enjoyed the video, Looks awesome
Well I just found my addition to the family Thanksgiving pot luck dinner! I'll be adding liver just for my snooty Mom's approval, though.
Once again a great video Scott I used to make it my self when I lived in Cirencester but now living in Belize game is very hard to get so I make mostly chicken and ham pate or liver pate any way Scott thanks for the memories
More game keeping videos. Keep up the good work sir!
looks good mate. its a defo
yummy
This is fantastic! Would love to see this done with wild duck breast...with the weights of each meat given. Keep it up Scott! Been looking for a channel like this, and so glad I found it! There are so many awesome new ideas of cooking and butchering the animals we harvest. BIG thumbs up!
thanks for putting the temperature of what the gas mark is. it is kinda confusing for us here in the US as our ovens are only marked with the temp.
Great looking spread there Scott! Greetings from a Swede in Texas.
Great video! Love the interval show. Keep it up Scott.
Stunning recipe... and so simple. I know it is all about the "here's how...front row view" but I have to say it's nice to see your face now and not just your hands, Scott....nice puppet interlude by the way :0)
love your channel, funny thing here in the States we call that meatloaf. for us it doesn't really matter what meat we use. pate has to be poultry liver or not pate.
Brother..... Groovy like a drive in movie! The Specials with the acid flash was a nice treat also. lol Cheers Moose from Oz.
Scott fabulous vid . Next time try lining the pan with thin 2mm or 1/16"shaved smoked ham . mate it is a hole new flavor . Fresh game always go's well with smoked meats .
I am (I hope) adapting this to deer. This year we aren't Grinding any burger from the deer as we have a lot of beef burger and Boar sausage in the freezer already. But there is always that bowl of meat left that is not fit for stew, but too good to waste. I made a few small changes, and we will see if it makes a loaf worth eating. It's in the oven now.
I always get a kick out of the English slang/phrases when you hang with your mates in the videos. "Crackin OK then mate well done then cheers mate good lad OK brother...Man Alive!." Haha. Awesome.
I should know better than to watch these on an empty stomach. Oh well, it's breakfast de campagne for me now. €;~)
LOL that puppet show
Nice I love your channel keep it up and do more Gamekeeping videos please.
Hi Scott.. Loved the video and will definitely be giving that a go the next time my mate brings me a brace. Just looking at the comments below regarding Christmas etc, I'd love to see a video on roasting a whole goose. I've had nor cooked one but love the fat for roast spuds !!By the way I do appreciate your Facebook likes. TTFN
👍
Looked amazing!! Can you do this with any type of meat? Like common grocery store meats? I really wanna try it out
Dear Mr Rea,
Do you have a video for pate de foie (Pork)?
Thank you very much for your efforts!
Did you cook it before putting the processor?
I wish I had access to game. But I've neither the skill, the opportunity, or the friends to get it.
No expense spared on the interval show😂😂
I must beg a few pheasants and shoot a few rabbits and try that one, be s handy lunch off out stalking😃👍
would this work well with dove and quail?
thanks for the great video :) I've been looking for a knife like the one you use in the end to slice the pate. Would be great if you could give me some info on the brand/type. cheers and have a good 2016!
Great one Scott, how long will this last in the fridge? cheers
How To Make A Game Pate. Pâté de campagne. TheScottReaProject
¾ of a pound (340 Grams) of Pheasant
¾ of a pound (340 Grams) of Rabbit
1 Pound (680 Grams) Pork shoulder/Belly
4x Garlic cloves
Herbs de province or Dried Mixed Herbs (I can’t get that herb mix in Australia)
Port
Salt & Pepper
"Like a glove"
Can you do a preparation of Foie Gras?
love the channel. do you have any good preparations for squirrel?
I shed tears of laughter at "cheeseeating surrendermonkeys". Great video!
Oooh Ahhhh! Man, that looks good.I want to try this with dove breast.
Love your channel.I have turned you on to all my friend that hunt and ranch.
Thank you. ^_^
To Dizzzy Kipper,
Oh, Dove Breast!🤣 Just go the whole nine yards and do Swan!, you pretentious thing. That way you might be able to invite the Queen over! 😸 You could even throw in Tête de Veau, as le plat principal. 😹
I can't make that but want to eat that, any chance u could send some north?
Hi Scott, great recipe for the Pate. Do you have the recipe for the beetroot pickle? Thanks in advance .
can i use hare? or wild duck?
Looks bloody good.
Are you a fan of pork rillettes? Would love to see your take on that at some point. I think it's nicer than a lot of liver based pate. I wish rillettes was available in supermarkets here in the uk but I have never seen it.
Man I am hooked on your channel. Great job! I do have one question, can you do something like this with venison?
I'm ready to substitute the pheasant with goose this weekend, can you please tell me more about the jelly, if that's what it is? I'm not sure? an amazing looking dish? I've plenty of rabbit! also, is goose a good substitute? (I have no pheasant at the moment, but I have to try this recipe!!) thanks so much.
I discovered goose liver pate' about 15 years ago and it became illegal in the U.S. within a year. Can you come up with a recipe of something close with the liver?
mother of god
The interval wasn't creepy as hell or anything...
Could someone post the name of the seasoning mix and what's blended? Can't write as fast as Scott talks. I will have to find it online cause they sell that kind of stuff locally. Thanks
+57WillysCJ Herbes de Provence
Thanks much.
i like me a plump bird....
Dude, where can I find Coleman's mustard and beet root relish in the state of Florida?
Let me know . Thanks
I was actually hoping you'd use some of the livers
What was the tin full of water for?
+flyfishjones It gives it a slower more even cook and prevents burning on the bottom.
cool as cool can be but no more puppets scott!!
beet?
aahhhhh my list of recipes to try is getting bigger every time I watch one of your videos. You mentioned the pickled beetroot was homemade...something you did? I've only ever had pickled beetroot in chunks or slices.
Hey Scott. What's your cleaning or maintenance plan for your cutting board? You cut a lot of meat on it and I've always been told not to put meat on wood but obviously it's called a butcher's block for a reason. Crack an egg of knowledge on me.
+Chris Vanderhoof I use my wooden cutting boards all the time for meat and I just clean them with soap and water when done. Some people will rub salt in them after they are cleaned and I think in addition to drying them out it adds a little more disinfecting in case there's anything left.
why did you not quickly fry that meat? it looked amazing until you served it cold. +1 for hot meat and then my mouth would have been drooling.
Whats wrong with LIVER?!!!
+Tex Grebner Outdoors Nothing, it's just that this recipe doesn't traditionally call for it. If anyone loves liver it's Scott, so there is definitely nothing wrong with liver :)
unless we learn how to gut and prep a teddy bear
Urgh, IMPERIAL :'( I love your recipes but I do wish they all had metric conversions included though I think your more recent video's do. This is going to take a bit of effort to convert the measures but when I do I will post it for other peoples benefit.
I KNOW IT DOESN'T LOOK MUCH NOW, Guga Foods/Suis Vide anyone 😂