Christmas pâté

Weigh the wild boar stew meat, pork liver, smoked bacon and onions in a ratio of 6 / 2 / 1 / 1. Grind these ingredients very finely in the meat grinder or in a cutter. Chop the dried cranberries with the dried apricots. Soak a few slices of ground breadcrumbs with a bottle of Christmas beer. Add the mix of cranberries and apricots. Let marinate for 15 minutes. Blend the juniper berries and clove sticks into powder in a coffee grinder. Now mix all the preparations and further season with pepper, salt, thyme, dried parsley, garlic powder, green pepper balls and a few tablespoons of brown sugar. Spray a deep terrine with olive oil and cover the inside with strips of bacon in a tile shape. Leave enough hanging over the edge to fold closed.

Fill the terrine with the meat mixture and fold the breakfast bacon over it. Close with a sheet of aluminum foil and finally the lid of the terrine. Place the terrine in a preheated oven at 200°C for one hour and three quarters au bain marie. Remove the sheet of aluminum foil. Put the terrine back in the oven on hot air for another 15 minutes. Take the terrine out of the oven and cover it again with foil. Place a heavy weight on top, for example an old iron, and leave in a cool place for at least one night. The Christmas pâté is then ready to use, but feel free to leave it in the refrigerator for a few more days before cutting. I made this pate the week before Christmas Day and stored it vacuum in the frig. Serve with a chutney or confit of your choice. Of course, this pâté is also suitable at other times of autumn and winter. Then think of a different name for it.