Wëldpâté - game terrine

Wëldpâté, or game terrine, is a beloved Luxembourgish delicacy that brings the deep, earthy flavours of wild game to your table. This rustic pâté combines wild boar or venison liver with fresh bacon, a hint of cognac, and fragrant herbs for an authentic taste of the region’s culinary heritage. Easy to prepare and perfect for a hearty appetiser, this recipe is a must-try for those who appreciate traditional game dishes with a gourmet twist.

Wëldpâté - game terrine
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Serves: 5 Prep Time: 70 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1|1 voted )

Ingredients

300 g wild liver (wild boar or venison), ground

600 g fresh, fat, unsmoked bacon ("green bacon"), ground

1 white bread roll (only the inside)

200 ml milk

1 whole egg, L

100 ml cognac

1 large onion, ground

1 bunch of parsley

Salt, pepper

Herbes de Provence

Instructions

Mince the bacon and liver.

Mix all the ingredients and place in a buttered terrine.

Place 2 slices of bacon on top and bake in the oven at 180° C for 1 hour.

When the pâté has cooled, cover with a little brawn.

Partner recipe: Poll-Fabaire & Domaines Vinsmoselle

Notes

Tip: If possible, have the butcher chop the bacon together with the liver.

WINE PAIRING: CULT BRUT, POLL-FABAIRE, DOMAINES VINSMOSELLE CRÉMANT

Wëldpâté – game terrine