A classic French-style country pâté made with turkey giblets, or use any other game bird's heart, liver and gizzard.

I'd love to normalize making pâté. It's fairly easy to make, keeps well in the refrigerator, and is shockingly more accessible than many people think. It's much less of a vehicle for liver than it is a seasoned, flavorful and textural cold meatloaf, garnished with whatever you desire. I like the classic pistachio inclusion, but whole dove (or quail) breasts are great, as well as cubed smoked ham, turkey breast (or pheasant, or grouse, or duck... you get the picture), mushrooms, dried fruit or other nuts. You're basically creating a foundation of ground meat and giblets for any additions and garnishes that you see fit.

The only real trick here is to cook it with some precision: 150°F at its interior is about perfect. Any more and you'll risk some fat loss, but it won't be a disaster by any means. Plan ahead and make the pâté at least one day prior to serving; you'll need some chilling-down time for the pâté to set and the flavors to meld. The pâté will keep for at least a week in the fridge. Serve with homemade or store-bought cornichons or other tart pickles as a foil to its richness, as well as mustard and good bread. This and a salad makes for a very nice, light meal, especially with some wine.

serves 8 as an appetizer

1 cup brandy, bourbon, sweet vermouth, port, madeira or marsala, or a combination 

1 medium onion, large dice

1 garlic clove, smashed

2 eggs, beaten

3 tbsp breadcrumbs

2 tbsp heavy cream

1 pound fatty pork or wild boar (shoot for about 30% fat), large dice

Heart, liver and cleaned gizzard of 1 wild turkey, large dice, or 1 cup dove giblets (hearts, livers and cleaned gizzards - from about 20-25 doves)

6 ounces smoked bacon or pancetta, large dice

6 sprigs thyme, leaves only

¼ tsp pâté spice

⅛ tsp Instacure #1, optional

4 tsp Kosher salt

1 cup pistachios or other nuts

¼ cup chopped parsley, optional

12 thin sliced bacon, optional

1 large piece caul fat, optional

Optional garnishes:

4 ounces diced smoked ham

4-6 ounces turkey tenderloin, diced, or dove breasts, whole (or other game bird breasts)

1/2 cup dried cherries or other dried fruit like apricots, diced prunes or cranberries

In a small pot, combine the alcohol with the onion and garlic. Bring to a simmer and cook until almost syrupy and reduced to about ¼ cup. Cool completely in the refrigerator.

Combine the eggs, breadcrumbs and cream in a small bowl and refrigerate.

In a medium bowl, combine the pork, turkey, bacon, thyme, pâté spice, Instacure and salt. Toss well, then lay this out on a baking sheet and place in the freezer for about 20-30 minutes, until partially frozen.

Preheat the oven to 300°F.

Set up a grinder with a medium plate. Add the alcohol/onion mixture to the meats and grind once into another chilled bowl or the bowl of a stand mixer.

Using the paddle attachment of the mixer, combine the chilled egg and breadcrumb mixture with the ground meats until well combined and sticky, about 1 minute. Add the pistachios, parsley and any other optional garnish and mix to combine.

If desired, line a loaf pan or terrine mold with caul fat, or lay strips of bacon across the mold, leaving enough hanging over the top to completely wrap the pâté.

Spoon the pate mixture into the mold pressing down with moist hands to eliminate air pockets. If using the bacon or caul fat, seal the pâté at this point by folding over the top.

Place the pan in a larger pan and fill with enough hot water to come about ⅔ of the way up the sides of the pâté. Cover this pan with a lid or foil and place in the oven. 

Bake the pâté until the interior is 150°F, about 60-80 minutes. Remove from the water bath immediately and leave to cool to room temperature.

Cut a piece of cardboard to fit on top of the pâté and wrap this with plastic wrap. Once cooled, place this cardboard on top and then weight the pâté with heavy jars or cans. Refrigerate the weighted pâté for at least 24 hours.

To serve, remove the weights and cardboard and invert the pâté onto a plate. If it won’t come out. Submerge the loaf pan in a little hot water to loosen the pâté slightly.

Serve cold with cornichons, mustard, fruit chutneys and crusty bread, or toasted bread. Also consider serving the pâté with a salad.