Goose Country Pate’


Goose Country Pate’


  • 2 lbs cubed legs and thighs of Canada or Snow geese
  • ½ lb of pork fat
  • 8 cloves of garlic, diced
  • 4 large onions, diced
  • 4 stalks celery, diced
  • ½ cup cooking sherry
  • Juniper berries
  • 8 pkgs of Knox gelatin
  • 1 cup Jack Daniels


  1. Grind all meat and pork fat in grinder into hamburger consistency
  2. Put in large mixing bowl
  3. Add garlic, onions, celery, juniper berries and sherry
  4. Mix well by hand (this is really just fancy meatloaf - but call it pate’)
  5. Pack into mini-loaf tins ½ full
  6. Place in water bath and cover with foil
  7. Bake at 350º for 45 minutes
  8. Set aside to cool – adding weight if available to compress loaf
  9. Mix 2 pkgs of gelatin with 4 cups water
  10. Add ¼ cup Jack Daniels
  11. Bring to boil whisking constantly
  12. Check consistency by using spoon and cold cookie sheet to check for “sheeting”
  13. Pour gelatin mixture over loaves and set in refrigerator
  14. Remove when gelatin is solid and covering meat
  15. Serve on water crackers with Dijon mustard and cheddar cheese
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