MOOSE AND BACON PÂTÉ
Makes 1 large pâté (enough to serve 8 as an appetizer)
1 tablespoon butter
1 onion, finely chopped
1 1/2 pounds ground moose
2 tablespoons bacon fat
1/2 teaspoon dried thyme
Dash of ground nutmeg
1/4 teaspoon mustard seed
1 tablespoon scotch
1/2 pound bacon, diced
Salt and pepper, to taste
1 egg plus one egg yolk, beaten
1. In a saute pan over medium heat melt the butter then add the onion. Cook until the onion is soft, about 6 minutes then remove from heat and allow to cool.
2. In a large bowl mix together moose, bacon fat, thyme, nutmeg, mustard seed, scotch and bacon until all the ingredients are evenly incorporated. Add cooked onion and season to taste with salt and pepper. Taste for seasoning by frying a little piece of the meat mixture and tasting it. Once you're happy with the seasoning cover and let sit in the fridge overnight.
3. Set oven at 325 degrees, then add egg mixture to meat and using you hands mix until well incorporated. Place meat mixture in a loaf pan then cover with parchment paper followed by foil. Place the loaf pan in a larger roasting pan then add boiling water to the roasting pan until it's half way up the loaf pan. Cook until the internal temperature is 160 degrees, about 1 hour.
4. Remove from heat then place a foil wrapped piece of cardboard cut so that it just fits inside the roasting pan on the parchment paper. Place a few cans on the cardboard to weigh down the pâté and when it's cool enough transfer the weighted pâté to the fridge and let sit overnight before slicing and serving.