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Home / Food and Wine Pairings / Pâté de campagne

Pâté de campagne

Chef, Lenny Redé
Wine Pairings:   Pinot Noir

, 

Pâté de Campagne and Pinot Noir make a great food and wine pair

 

Savvy match: A fruit-forward wine with fresh acidity pairs beautifully with the savory deliciousness of this dish which traces its origins back to the Middle Ages. 

A pâté de Campagne, or country terrine, is a rustic preparation, technically, a terrine, perfumed with herbs and spices, a satisfying concoction of succulent ingredients. This is a simple yet delectably impressive appetizer for your next dinner or party. Served with pickles and grain mustard alongside some cheeses, this makes for an excellent centerpiece for a wine tasting party or light lunch. Lyon is the spiritual home of charcuterie, and the local wine is Beaujolais; Gamay is also a perfect pairing. 

Ingredients

  • 1 pound bulk Italian sausage
  • 1 pound ground veal
  • 1 pound sliced bacon (or fatback)
  • ½ cup pears, diced
  • ½ cup pistachios
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground coriander
  • ½ teaspoons ground cinnamon
  • ½ teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme
  • 2 tablespoon shallots, minced
  • ¼ cup Madeira
  • 2 each bay leaves

Steps

1.

Preheat oven to 350 degrees.

2.

In a saucepan combine the shallot and Madeira and reduce the liquid by half.

3.

Combine all ingredients in a large bowl.

4.

Line a 10 cup loaf pan (9 x 4 x 5 inches) with baking parchment, bacon, or fatback.

5.

Fill the loaf pan with the meat mixture, cover with fat and place bay leaves on top then cover with foil.

6.

Bake in a water bath for 1½ to 2 hours until a thermometer reads 130 degrees F.

7.

Chill overnight to set.

8.

Serve with pickled vegetables and grain mustard.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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