Potentially daft question about pate

[955i]

Is there any particular reason that pate is always made from liver?

 

Just wondering if the same principles would apply to pigeon breast or whether it would not work properly.

[MM]

looking at Escoffier, it would appear to be roughly the same for all. Most meat will make a good Pate, just depends on what flavour you want.

[Piebob]

Is there any particular reason that pate is always made from liver?

 

Just wondering if the same principles would apply to pigeon breast or whether it would not work properly.

 

Pate isn't always made from liver, and yes you can use pigeon breast to make it. I've made it often and normally make up a smoked mackerel pate or two each summer as well - no liver in sight.

[Piebob]

Found the recipe I use.........

 

Pigeon Pate

 

Ingredients:

Pigeon breasts, 4 diced

Onion, 1 medium diced

Garlic, 1 clove crushed

Smoked Streaky Bacon, 250g chopped (or smokey bacon lardons)

Butter, 100g

Half Fat crème Fraiche, 2tbsp

Brandy, 2 tbsp

Salt & Pepper

Herbs De Provence

 

Method:

Fry the onion, garlic and chopped streaky bacon in half of the butter (50g) until soft.

Place it in a food processor.

Fry the chopped pigeon in the remaining butter (50g) until just cooked through.

Add the cooked pigeon to the food processor with all of the juices from the pan.

Add the remaining ingredients to the processor and blitz until smooth.

Press the mixture into suitable greased containers.

Allow to cool naturally to room temperature before refrigerating.

 

This pate is delicious on toast or with fresh crusty bread and a small amount of redcurrant jelly.