There's something elegant about food that's enclosed inside another dish. The first bite yields ... Pâté (not to be confused ...

Preparation: Heat the butter and olive oil in a pan, sauté the onion and garlic until golden brown. Add the liver and cook for a few minutes, then set aside to cool. Grind the poultry meat and ...

Season with salt to taste. Put the pâté in a terrine dish or pot and chill in the fridge for about 2 hours. If you want to keep the pâté for a few days, cover it with clarified butter.

Use whatever game you can get for this tasty terrine recipe. It requires a little work, but the results are well worth the effort. In a large mixing bowl combine the sausage meat and the chopped ...