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Rob's Country Pâté

Chris and Rob’s Wedding Pâté! We brought home a delicious keepsake from our Christmas 2024 visit with Chris and Rob in Maryland: Rob’s country pâté recipe! Wrapped in bacon and dotted with pistachios, this hearty blend of pork, chicken, sausage, mushrooms, sherry, and herbs has plenty of savory flavor without any liver. Serve chilled with crusty bread and a salad as a light main course, or share small portions with crackers as an appetizer.
Course Appetizer, Main
Cuisine American, French
Keyword bacon-wrapped, make-ahead, mushrooms, pistachios
Servings 2 lbs
Author Rob Riley

Equipment

  • 1 8 1/2 x 4 1/2 inch loaf pan

Ingredients

  • 2 tablespoons salad oil
  • 1/4 pound mushrooms chopped
  • 1 medium onion
  • 1 small garlic clove minced
  • 1/4 cup cooking sherry
  • 1 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1/2 teaspoon thyme leaves
  • 1/8 teaspoon ground nutmeg
  • 1/2 pound ground pork
  • 1/2 pound ground chicken
  • 1/4 pound sausage
  • 1/4 cup shelled pistachios
  • 1 egg
  • 1/3 cup chopped parsley
  • 1 8-ounce package sliced bacon

Instructions

  • In a 3-quart saucepan over medium heat, in hot salad oil, cook mushrooms, onion, and garlic until tender, about 5 minutes, stirring occasionally. Add sherry, salt, pepper, thyme, and nutmeg; heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally. Remove from heat.
  • Stir in pork, chicken, sausage, pistachios, egg, and 2 tablespoons parsley. (Wrap remaining parsley with plastic wrap and refrigerate for garnish.) With a wooden spoon, beat until well mixed.
  • Line bottom and sides of an 8 1/2 × 4 1/2-inch loaf pan with bacon, letting bacon slices hang over sides of pan. Reserve some for top of loaf.
  • Spoon meat mixture evenly into pan, packing firmly to press out air pockets. Fold bacon over meat mixture; top with remaining bacon. Bake in a 350°F oven 1 1/4 hours. Remove from oven, cover, and refrigerate overnight.
  • Just before serving: Dip pan in 2 inches hot water for 15 seconds. Lift from water and carefully run a metal spatula between pâté and side of pan; invert onto a platter. Carefully scrape excess fat from pâté. Garnish sides with reserved parsley.

Notes

Because this recipe contains ground chicken, verify that the center reaches 165°F (74°C) with a food thermometer before removing it from the oven. Extend baking if needed; time alone does not confirm doneness.